After the last post about eggs, several of you emailed me to say that you too, A) love eggs, and B) would love to find other new ways to prepare them. So it’s just perfect timing that not only was I craving chicken noodle soup, but that the only noodles I had in the house were udon noodles. Udon are wheat noodles and a staple in Japanese soups and cooking. Many udon soups feature eggs: a cracked egg on top or a boiled or pickled whole egg. I chose to soft-boil these eggs to add a creamy texture and taste. By adding some other Asian flavors, this soup combines the traditional udon soups with the classic American chicken noodle soup with wonderful results!
Tokyo Style Chicken Noodle Soup*
–4 eggs
–6 cups chicken broth
–3 TBSP minced ginger
–1 1/2 TBSP soy sauce
–2 tsp mirin
–1/2 cup finely diced carrot
–1 3/4 cups shredded poached or rotisserie chicken
–1 cup sliced baby bok choy (spinach will do in a pinch)
–8 baby bella mushrooms caps, sliced
–1/2 cup sliced green onion
–6 oz udon noodles
Start by soft-boiling the eggs. Place the eggs in a small saucepan and add just enough hot water to cover the eggs. Heat on high until the water comes to a boil. Reduce the heat to medium or medium-low to maintain a gentle boil for 5-6 minutes. Place the eggs in a bowl of cold water until they are cool enough to handle. Peel and quarter them when the time is right to add to the soup.
While the eggs boil, pour the broth into a large pot. Add the ginger, soy sauce, and mirin and bring to boil over medium heat. Reduce the heat to medium-low and simmer for a few minutes. Add the carrot and simmer a few more minutes before adding the remaining ingredients. Add the chicken, bok choy, and mushroom and simmer for 5 minutes. Then stir in the green onions.
While the soup simmers, cook the noodles in a separate pot of boiling water according to the package directions until al dente. Drain and put the noodles in each bowl. Pour the broth over the noodles and arrange quartered eggs on top of each bowl.
Dammit Jim, I’m not a doctor…
Serves: 4
Calories: 462 per serving
*Inspired by a recipe from Janice Cole’s Chicken and Egg
