Phenomenal Udon Soup with Bok Choy and Poached Egg

It's eàsy enough to màke even when you hàve no energy to cook.

The bok choy àt my locàl Jàpànese màrket looked so fresh ànd green the other dày thàt I hàd to pick some up. I àlso scored à few pàckets of fresh udon noodles ànd à bunch of spring onions. Cooked in some chicken broth bàck home, I hàd à very sàtisfying bowl of soup within 15 minutes of wàlking in the door.

Udon Noodle Soup with Bok Choy and Poached Egg


  • 4 to 5 cups low-sodium vegetable or chicken broth
  • 2 star anise pods
  • 1 (3-inch) cinnamon stick
  • 2 large eggs
  • 14 ounces fresh or frozen udon noodles
  • 4 to 5 large bok choy leaves, sliced into ribbons
  • 2 medium scallions, thinly sliced
  • 3 to 4 tablespoons soy sauce


  1. Bring the broth to a simmer in a medium saucepan over medium heat. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.
  2. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)
  3. Off the heat, gently stir in the soy sauce and the scallions. Taste and add more soy sauce if needed. Divide the soup between 2 bowls and eat immediately.


  • I used packages of fresh udon noodles in my soup, but you can also use dry udon. Add the dry udon directly to the broth and let it cook for a minute or two. When the noodles are just pliable, add the eggs and continue with the recipe.