The bok choy at our local Japanese market looked so fresh and green the other day that we had to pick some up. We also nabbed a few packets of udon noodles and a bunch of spring onions. Cooked in some chicken broth back home, we had a very satisfying bowl of soup within 15 minutes of walking in the door!
I used packages of pre-cooked udon noodles in my soup, but you can also use dry udon. Add the dry udon directly to the broth and let it cook for a minute or two. When it's just pliable, add the eggs and continue with the recipe.
Udon Noodle Soup with Bok Choy and Poached Egg
Serves 2
4-5 cups chicken broth
2 whole star anise
1 stick cinnamon
2 eggs
2 7-ounce packages pre-cooked udon noodles
4-5 bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3-4 tablespoons soy sauce
1 teaspoon garlic powder
Bring the chicken broth to a simmer in a medium sauce pan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5-10 minutes to infuse the broth with the spices while you prepare the other ingredients.
Crack the eggs into separate measuring cups and slip them one at a time into the broth. Cook for two minutes. Add the noodles and bok choy, and stir very gently so as not to break the eggs. Cook for an additional two minutes, until the egg whites are completely set but the middles are still loose. (Cook for an additional minute if you like your yolks set.)
Off the heat, gently stir in the soy sauce, garlic powder, and the spring onions. Taste and add more soy sauce if necessary. Remove the star anise and cinnamon with a slotted spoon. Divide the soup between two bowls and eat immediately.
Related: Five Ways to Eat Bok Choy
(Image: Emma Christensen)
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Comments (13)
Oh, that looks wonderful! I love this style of Asian soup but never think to make it myself. But this looks so simple, and I'm always looking for quick things to make for lunch.
One question: I can't *stand* anise or anything remotely similar (licorice, fennel, etc.)--any suggestions for other spice (or herb) combinations to substitute instead?
Brooklynnina - It seems like the author is going for a pho-like broth here, so a few cloves and/or a slice of ginger would add a similar, warm dimension to an anise-free soup.
Brooklynnina, I have made successful udon broths using miso, ginger, and scallions.
I think I know that I'm having for dinner tonight!
i like the spoon, is that from ikea?
udon looks tasty too, definitely will give this a try.
I am assuming when you say Bay leaf you actually meant the Bok choy leaves?
Whenever I use dry udon, it never gets as plump. Is this normal? Are my noodles mislabeled?
Either way, this recipe sounds sooo good and I am excited to try it.
Dry udon doesn't plump up much at all. In fact, I don't like the dried stuff. Go for frozen udon, if you can--it is much nicer in texture.
I like to make a similar udon soup w/a broth of instant dashi, mirin and soy sauce. throw in some pieces of tofu (or shrimp if you're fortunate) and it is hearty and delicious!
@small fries - the spoon is from Williams Sonoma!
@jsamuels - Ah, the bay leaf is actually a typo (though you could use one if you want!)
i've done similar dishes with a few other hearty veggies, no cinnamon or star anise, but instead a dollop or two or peanut butter or tahini. it tastes so good!
I just tried this and it's great! My local Asian market sells more Vietnamese and Thai products so I tried it with rice vermicelli and added a little pan seared tofu w/olive oil, garlic and soy sauce and once served I added chili garlic sauce to my liking.
Moosewood has a recipe for vegetable garlic broth that would go well with this too. Takes more time to prepare, but I usually do it in large batches and freeze the leftovers.
Another quick broth is 4 parts water, 1 part mentsuyu. I think that's the proper mix. Add the mentsuyu after the water stops boiling. When it's all ready sprinkle some shichimi over it all. Mentsuyu and shichimi are easy to find at most Asian markets.
I was always a little shy to order the egg in my udon in Japan. Adding the egg like this is called tamago bukkake, and I didn't want the restaurant staff to notice how uncomfortable I was saying bukkake. But it tastes great.