I originally found this simple recipe last year for Udon Soup with bok choy and a poached egg on an Easy Dinner post on The Kitchn. Since that finding, I have made this soup easily once a month and it has become a staple in the house for sure.
Being a Florida native, there were very few soups I would have because let’s face it, here for most days in winter, it can easily be pushing 80 degrees. Living near Orlando’s Little Saigon area (now called ViMi last time I checked), there were a plethora of fantastic Asian noodle houses around. Vietnamese Pho was especially popular and so this udon soup brings me back there even for a bit. It is great for hangovers and really fills and warms the belly.
Did I mention how easy it was too??
I sometimes will tweak this to whatever I have on hand (in this case I added mushrooms) and it can be made into an easy vegetarian meal by replacing the broth. I still haven’t mastered how to make a poached egg so excuse the state of them in these pictures but hey…this is real life!
Easy Weeknight Udon Soup
- 4 to 5 cups vegetable or chicken broth
- 1 stick whole cinnamon
- 2 large eggs
- 2 7-ounce packages fresh or frozen udon noodles
- 4 to 5 large bok choy leaves sliced into ribbons
- 2 spring onions thinly sliced
- 3 to 4 tablespoons soy sauce
- Bring the broth to a simmer in a medium saucepan.
- Add the cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices.
- When finished, use a slotted spoon to remove the spices.
- Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes
- Then add the noodles and bok choy.
- Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs.
- Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose.
- Off the heat, gently stir in the soy sauce and the spring onions.
- Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately
Want more vegetarian recipes? Check out our whole veggie section here
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