Udon Soup with Bok Choy and Egg
This is the perfect quick recipe for rainy week night meal. Simply grab some bok choy, a few packets of udon noodles a bunch of spring onions and chicken broth and within 15 minutes you’re eating a healthy warming dinner.
(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
4-5 cups chicken broth
2 whole star anise (or you can use ginger if you don’t like anise)
1 stick cinnamon
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.
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.
**This also makes a great leftover lunch dish**.