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
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!