Udon Soup with Bok Choy and Poached Egg
The bok choy at my native Japanese market appeared so contemporary and inexperienced the different day that I needed to opt for some up. I also scored a number of packets of contemporary udon noodles and a number of spring onions. Cooked in some fowl broth again home, I had a really satisfying bowl of soup inside 15 minutes of strolling inside the door.
(Image credit: Kimberley Hasselbrink)
I used applications of contemporary udon noodles in my soup, but you may also use dry udon. Add the dry udon instantly to the broth and allow it prepare dinner for a minute or two. When the noodles are simply pliable, upload the eggs and hold with the recipe.
I made this!
Udon Noodle Soup with Bok Choy and Poached Egg
4 to 5 cups low-sodium vegetable or fowl broth
2 star anise pods
1 (3-inch) cinnamon stick
2 enormous eggs
14 ounces contemporary or frozen udon noodles
4 to 5 enormous bok choy leaves, sliced into ribbons
2 medium scallions, thinly sliced
3 to four tablespoons soy sauce
Bring the broth to a simmer in a medium saucepan over medium heat. (The broth must be about 2 inches deep inside the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to take away the spices.
Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then upload the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but in order to now not wreck the eggs. Cook for one other 2 minutes, till the whites of the eggs are fully set however the yolks are nonetheless loose. (Cook for an extra minute ought to you're keen on your yolks set.)
Off the heat, gently stir inside the soy sauce and the scallions. Taste and upload extra soy sauce if needed. Divide the soup among 2 bowls and devour immediately.source