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.
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
- 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
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.
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.
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.
- 2 eggs
- 1 tbsp white vinegar
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.