Udon Noodle Soup with Bok Choy and Mushrooms

So, I’m completely addicted to this soup. With summer around the corner, I’m getting a little worried. I’m not a huge fan of soup in the summer, but there’s something about this one. I think I can actually see myself eating it year-round.

The plan was to post my version of Bok Choy and Mushroom Soup, which I typically make with rice noodles. One visit to the Cured by Bacon blog and I’m realising how much better my soup can be. First the chili oil…then a Kaffir lime leaf…by the time I hit poached egg I was done for. I had already planned to substitute the rice noodles for udon so reading his post was perfect timing.

Udon 1

Note: I couldn’t find the lime leaf so I used the zest of one lime instead. It still infused the lime flavour nicely.

Udon Noodle Soup with Bok Choy and Mushrooms
Adapted from Cured by Bacon

Ingredients

  • 3 oz udon noodles
  • 4 cups chicken stock
  • 1 cup of bok choy, sliced thick
  • 1 lime, zest and sliced into wedges
  • ½ cup sliced button mushrooms
  • ½ cup sliced shitake mushrooms, stems removed
  • 2 tbsp chopped cilantro
  • 1 cube of fresh ginger (peeled 1″ square piece)
  • 2 crushed cloves of garlic
  • 1 tbsp chili oil
  • 2 tbsp toasted sesame oil
  • 2 tsp fish sauce
  • 2 tsp low sodium soy sauce

Directions

In a 2 quart saucepan, bring the sesame oil up to a shimmer on medium high heat. Toss in cube of ginger, and the two cloves of crushed (but still whole) garlic.
After cooking for 2 minutes, stirring occasionally, pour in the soy sauce, fish sauce and throw in the lime zest. Stir for another minute.

Udon and Mushroom Soup

Next, toss in the mushrooms and bok choy and coat them thoroughly in the garlic oil. Sauté until softened about 2 minutes.

Pour in the chicken stock, and bring to a simmer. Once brought to a simmer, place in the package of udon noodles and cook thoroughly at a low boil for approximately 10 minutes, or until noodles are fully cooked and slippery. Turn of the heat and portion out into your bowl(s), being careful not to include the garlic or ginger.

Top each bowl of udon noodle soup with a pinch of chopped cilantro, a teaspoon or more of chili oil (to taste) and one poached egg.

Poached Egg
From Cured by Bacon

This was my first ever poached egg! She wasn’t too pretty but I’m still proud that I managed to keep the fragile egg intact until I placed it over my soup noodles.

Poached Egg3

Ingredients

  • 2 eggs
  • 1 tbsp white vinegar

Directions

In a 2 quart saucepan, bring 4 cups of water to a simmer. Stir in 1 tablespoon of white vinegar.

Crack an egg into a bowl, once assured that the yolk has not broken and that no shells have dropped in, gently slide the raw egg into the slightly simmering water.

There will be excess whites that float to the top and essentially separate from the poached egg party, and that’s okay, you didn’t want them to come anyways.

Using a slotted spoon, gently lift the egg out of the water after the whites have set, but the yolk is still giggly and runny inside. Once ready, using the same slotted spoon, remove the poached egg and set on a dry paper towel for the white to continue to set and the egg to dry a bit after its bath.

When the rest of the udon noodle soup is ready, place the egg on top and dig in. The yolk will add a rich creamy element to the fresh bright broth.

Poached Egg2Poached Egg4

Advertisements

Eggs en Cocotte (Baked Eggs in a Ramekin)

I love eggs. I can enjoy them pretty much any way they’re prepared. Although I draw my line going all “Rocky” with the raw energy drink.

Quiche, strata, scrambled, hard-boiled, soft-boiled, deviled, omelet…I could go on but I can tell I’m already losing you! BUT WAIT! I’ve got an easy recipe I know you’ll be adding to your weekend menu in no time.

Apartment Therapy/The Kitchn is to blame for my latest egg-related obsession.

Eggs en Cocotte

The creamy golden yolk is heaven on a buttered toast soldier. I’ve been trying to convert my kids from the same old, but this is one argument I haven’t won yet. They just look at me like I’m nuts and dig back into their own plates of fluffy scrambled eggs.

One day they’ll understand and they’ll be begging me to make this and I’ll say NO! You should have tried it when I asked you the first thousand times. Heh. Just joking. Of coarse I’ll make it for them, might as well. I’ll be eating them too. Enjoy!

Eggs en Cocotte (Baked Eggs in a Ramekin)
From The Kitchn

This dish is sometimes called baked eggs or shirred eggs, but all the recipes are generally the same. You butter a few small ramekins and sprinkle the bottom with a little cheese. Then break one or two eggs (how ever many fit) into each ramekin without breaking the yolk. Top the eggs with a spoonful of cream, some salt and pepper, and another sprinkling of cheese. Set the egg-filled ramekins in a bain marie and bake in a 350° oven until the whites are set but the yolks are still loose.

We like to eat our eggs en cocotte with plenty of buttered toast that’s been cut into strips. These are perfect for dipping into the yolk and scooping up the egg whites. If we’re serving these at a brunch, we make a big plate of toast to pass around!

Now and again, we like to mix things up a bit and add a few more ingredients to the eggs. A bit of crumbled bacon on the bottom completes the breakfast trifecta. We also like chopped tomatoes, caramelized onions, cooked mushrooms, or any other favorite vegetable. For the cheese, gruyere is traditional, but don’t let that stop you! It’s very very hard to go wrong when it comes to baked eggs!