Soup Choy and Poached Egg

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 applications of fresh udon noodles in my soup, however you can additionally use dry udon. upload the dry udon without delay to the broth and let it cook for a minute or two. while the noodles are just pliable, add the eggs and keep with the recipe.

INGREDIENTS

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

DIRECTIONS

deliver the broth to a simmer in a medium saucepan over medium warmness. (The broth should be about 2 inches deep within the pan.) upload the celebrity anise and cinnamon and simmer for 5 to 10 mins to infuse the broth with the spices. when completed, use a slotted spoon to get rid of the spices.
Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. prepare dinner for two mins, then upload the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as no longer to interrupt the eggs. cook dinner for every other 2 minutes, till the whites of the eggs are absolutely set but the yolks are nevertheless unfastened. (cook for a further minute if you like your yolks set.)
Off the warmth, gently stir inside the soy sauce and the scallions. flavor and upload extra soy sauce if wished. Divide the soup among 2 bowls and consume right now.

Soup Choy and Poached Egg