Bring the chicken broth to a simmer in a medium
sauce pan. (The broth should be about 2 inches deep
in the pan.) Add the star anise and cinnamon and
simmer for 5-10 minutes to infuse the broth with the
spices while you prepare the other ingredients.
Crack the eggs into separate measuring cups and
slip them one at a time into the broth. Cook for
two minutes. Add the noodles and bok choy, and
stir very gently so as not to break the eggs. Cook
for an additional two minutes, until the egg
whites are completely set but the middles are
still loose. (Cook for an additional minute if you
like your yolks set.)
Off the heat, gently stir in the soy sauce, garlic
powder, and the spring onions. Taste and add more
soy sauce if necessary. Remove the star anise and
cinnamon with a slotted spoon. Divide the soup
between two bowls and eat immediately.
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