The week of soup continues! I’ve been using a lot of Asian flavors in my cooking, especially when I have lots of bok choy to use. Udon soup is a nice alternative to using bok choy in stir fries, although admittedly, you’ll be seeing lots of that as well.
The soup has minimal steps. First, chicken stock is simmered with some cinnamon and star anise for a rich flavor with minimal work. Next, dried udon noodles are added before an egg is poached right in the broth. (Check out the original recipe for directions using fresh udon noodles.) The next steps are to cook the bok choy, then garnish with green onions, soy sauce, and garlic powder.
I’d strongly recommend using a low-sodium (or homemade!) chicken broth or stock for this recipe, because my soup turned out waaaaay too salty for my taste, even when using a low-sodium soy sauce. If I were to make this again, I’d use a low or no salt stock and start with a half tablespoon of soy sauce and work up in dashes from there. If anyone tries this, I’d love to know how yours turns out.
Udon Soup with Bok Choy and Poached Egg, adapted from The Kitchn
2 cups low-sodium chicken broth
1 whole star anise
1/2 stick cinnamon
3-ounces dried udon noodles
2-3 bok choy leaves (green parts), sliced into ribbons
1 green onions (white and green parts), thinly sliced
1 tablespoon low-sodium soy sauce (plus more, to taste)
1/2 teaspoon garlic powder
1. Bring the chicken broth to a simmer in a medium sauce pan. Add the star anise and cinnamon and simmer for 5-10 minutes.
2. Add noodles and cook until softened, about 3 minutes.
3. Crack egg into a mug and pushing noodles aside, slide gently into broth. Poach for two minutes.
4. Add bok choy, stirring gently to not break egg.
5. Cook for about two more minutes until egg whites are set and noodles are cooked.
6. Remove from heat and add soy sauce, garlic powder, and onions. Remove anise and cinnamon, and serve.