Udon noodle soup

Udon noodle soup

Ingredients
2 large eggs
2 clove garlic, minced or pressed
2 scallions, thinly sliced, white and green parts separated
1 carrot, diced
1/4 cup sweet white miso paste
1 tbsp hoisin sauce
5 cup water
4 oz baby bok choy, roughly chopped
1/2 lb fresh udon noodles
1 lime, juiced
1 tbsp sesame oil
3 tbsp peanuts, roasted
salt and pepper

Instructions:

Cook & peel the eggs:
Bring 1/2-inch of water to boil over high heat in a small saucepan. Carefully add the eggs to the pot of boiling water. Cover, reduce the heat to medium and cook for exactly 6 1/2 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place.

Cook the aromatics:
While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Start the soup:
While the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼. Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted.

Finish the soup:
To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the lime juice. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
Divide the finished soup between 2 bowls. Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the peanuts and green tops of the scallions. Enjoy!

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
1220
Total Fat
60
Saturated Fat
9
Total Carbohydrate
138
Dietary Fiber
12
Sugars
22
Protein
40
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