Udon Noodle Soup with Bok Choy and Poached Egg
Print Recipe
5 from 5 votes

Udon Noodle Soup with Bok Choy and Poached Egg

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Servings: 2 servings
Calories: 223kcal
Author: Jessica Randhawa

Ingredients

  • 5 cups vegetable or chicken broth
  • 2 whole star anise
  • 1 whole cinnamon stick
  • 2 large eggs
  • 14 fresh or frozen udon noodles, two 7 oz. packages, (if you love lots of noodles, prepare 2 packages - if not then 1)
  • 6 oz. fresh bok choy, washed and chopped or left whole
  • 3 green onions, chopped (plus more for serving)
  • 10 oz. fresh sugar snap peas
  • 3.5 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • Fresh cilantro, chopped,¬†for serving
  • Crushed red chili flakes, for serving

Instructions

  • In a medium saucepan bring the chicken or vegetable broth to a low boil. Reduce heat to medium low and add the star anise and cinnamon stick. Allow the broth and spices to simmer, covered, for approximately 10 minutes to infuse the flavors of the spices into the broth. When finished, remove spices with a slotted spoon.
  • With the broth still simmering on low, gently crack the eggs, one-by-one into the simmering soup. Cook the eggs for two minutes before (very!) carefully add the noodles, bok choy, green onion and snap peas. Simmer everything together for 2-3 minutes and add the soy sauce and lime juice.
  • Remove from heat and taste. Add more soy sauce if needed. Divide the soup between two bowls and garnish with fresh cilantro and chili flakes. Best eaten immediately.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 4320mg | Potassium: 674mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7010IU | Vitamin C: 131.2mg | Calcium: 218mg | Iron: 5.9mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.