Ingredients:

  • 4 cups (950 ml) Chicken Broth (low sodium preferred)
  • 2 tablespoons Soy Sauce (light or regular)
  • 1 tablespoon Mirin (sweet rice wine)
  • 1 teaspoon Sesame Oil
  • 1 inch Ginger, peeled and thinly sliced
  • 1 clove Garlic, minced
  • 8 oz (225 g) Udon Noodles (fresh or frozen, pre-cooked)
  • 1 head Bok Choy, chopped
  • 2 large Eggs
  • Optional Garnish: Green Onions, thinly sliced
  • Optional Garnish: Toasted Sesame Seeds
  • Optional Garnish: Chili Oil

Instructions:

  1. In a large saucepan, combine chicken broth, soy sauce, mirin, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
  2. Add the chopped bok choy to the simmering broth. Cook until the bok choy is wilted and tender-crisp.
  3. Add the Udon noodles to the broth. Cook according to package directions (usually just a few minutes, until heated through).
  4. While the noodles are cooking, poach the eggs in a separate saucepan of simmering water. Add a splash of vinegar to help the egg whites coagulate.
  5. Divide the Udon and bok choy between two bowls. Carefully place a poached egg on top of each bowl.
  6. Garnish with green onions, toasted sesame seeds, and chili oil (if desired). Serve immediately and slurp away!