I was curious to try different types of Asian noodles this week. I found three types in particular, udon, soba and ramen. Udon noodles are made of wheat, usually thick and chewy. Soba noodles are made of buckwheat, usually have a nutty flavor. Ramen noodles are made of wheat, usually thinner and chewy. This recipe uses udon noodles with a classic Asian green, Bok Choy, which is a type of Chinese cabbage, found at many Asian and now American grocers. And of course an egg goes well with everything.
3 cups chicken broth
1 stick whole cinnamon
2 large eggs
1 packet of dried udon noodles
4 large bok choy leaves, torn to smaller pieces
Handful of spring onions, thinly sliced for topping
3 tablespoons soy sauce
1 teaspoon ginger paste
1 teaspoon rice vinegar
In a medium saucepan bring chicken broth to a simmer. Add the cinnamon, ginger paste, rice vinegar, soy sauce and simmer for 5 minutes. Crack the eggs into a measuring cup and slip them into the simmering broth, one at a time and cook for 2 minutes. Add the bok choy and udon noodles for additional 2 minutes. Stir gently to avoid breaking the eggs. Wait for the noodles to be ready and then transfer to a bowl. If you like your eggs more runny on the inside then take them out earlier. Add the spring onions. Add more soy sauce as needed. Enjoy!