Udon Soup with Bok Choy and Poached Egg

By Emma Christensen From The Kitchn

The bok choy at my local Japanese market looked so fresh and green the other day that I had to pick some up. I also scored a few packets of fresh udon noodles and a bunch of spring onions. Cooked in some chicken broth back home, I had a very satisfying bowl of soup within 15 minutes of walking in the door.

I used packages of fresh 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 the noodles are just pliable, add the eggs and continue with the recipe.

Udon Noodle Soup with Bok Choy and Poached Egg
Serves 2

4 to 5 cups low-sodium vegetable or chicken broth
2 star anise pods
1 (3-inch) cinnamon stick
2 large eggs
14 ounces fresh or frozen udon noodles
4 to 5 large bok choy leaves, sliced into ribbons
2 medium scallions, thinly sliced
3 to 4 tablespoons soy sauce
Bring the broth to a simmer in a medium saucepan over medium heat. (The broth should be about 2 inches deep in 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 remove 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 add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce and the scallions. Taste and add more soy sauce if needed. Divide the soup between 2 bowls and eat immediately.

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(Image credit: Kimberley Hasselbrink)

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