Asian soup with bok choy and poached eggs

Name: Asian soup with bok choy and poached eggs
Ingredients: 700 ml chicken broth; 2 whole star anise; 1 cinnamon stick; 4 bok choy leaves; 200 g Chinese noodles; 1000 ml water; 2 eggs; 2 scallions; 3 tablespoons soy sauce

Soups - Asian soup with bok choy and poached eggs by Zenobia O. - Recipia

In this Asian soup with bok choy and poached eggs, the poached eggs sit alongside noodles in a broth simmered with star anise and cinnamon. The bok choy stays tender, and the almost-set yolk thickens the soup a little when you break it. I eat it straight away, while the yolk is still running over the noodles. Prep: 10 minutes. Cook: 16 minutes. Total time: 26 minutes. Serves: 2. About 460 kcal and 22 g protein per serving.

Ingredients

700 ml chicken broth
2 whole star anise
1 cinnamon stick
4 bok choy leaves
200 g Chinese noodles
1000 ml water
2 eggs
2 scallions
3 tablespoons soy sauce

Preparation

1. Put the chicken broth in a saucepan with the star anise and cinnamon stick. Simmer over low heat for 7 minutes, then remove the spices with a slotted spoon. 2. Cut the bok choy leaves into thin ribbons and add them to the broth along with the noodles. Cook for 5 minutes, until the noodles are tender. 3. In a small saucepan, bring 1000 ml of water to a gentle boil. Poach the eggs for 4 minutes, until the whites are set and the yolks are almost set. 4. Chop the scallions. Add the eggs to the soup and season with the scallions and soy sauce.

Notes

For a gluten-free version, use 200 g of rice noodles and 3 tablespoons of gluten-free tamari; check the cooking time on the package. The regular soup contains eggs and soy, and the noodles may contain gluten. The broth keeps in the fridge for up to 3 days, but the noodles continue to absorb liquid, so keep them separate if making this ahead. Serve with a simple cucumber salad. Choose bok choy with firm stalks and leaves without yellowing edges; large, thick leaves may need a little longer than thin ones. If the chicken broth is already salty, add the soy sauce gradually and taste before adding all 3 tablespoons.