Green Curry Udon Noodle Soup

Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Meanwhile, combine the soy sauce, water, sesame oil, brown sugar and 1 tablespoon of corn starch in a bowl. Whisk until smooth and set aside. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible. Place back in the bowl and toss with 2 tablespoons of corn starch. Set aside.
Heat 1 tablespoon of oil in a stock pot and add the onion, ginger and garlic. Cook for a couple of minutes. Add the curry paste and cook for another minute. Pour in the coconut milk, broth and soy sauce. Bring the broth to a boil, lower heat and simmer while you cook the soy curls.
Heat the oil in a skillet over medium heat and fry the soy curls until crispy on both sides - working in batches so that the pan doesn't get overcrowded. Use a slotted spoon to remove the soy curls from the pan. Lower the heat and pour in the sauce. Once it starts to thicken add the soy curls back to the pan and toss with the sauce.
Right before serving, bring the coconut broth back to a boil and add the udon noodles & bok choy*. Cook until the noodles are tender.
To serve ladle the broth, noodles & bok choy into bowls and top with crispy soy curls, green onion and sesame seeds. Serve with lime wedges on the side.