UDON NOODLE SOUP WITH SOFT EGG AND COLLARDS

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Udon Noodle Soup with Greens and a Soft EggLast week nearly a quarter of the kids in my daughter’s grade were out sick. According to newspaper headlines, 2015 may be the worst cold season in decades. And reports are floating about that the flu vaccine this year may not be as effective as one would hope.

So where does that leave us parents with kiddos down for the count? Beyond delivering cups of tea, perching bedside, and administering meds, what’s a mom to do?

Here’s what:  Make soup.

We know that soup heals. Research shows that chicken soup is an anti-inflammatory, can help relieve congestion, and prevent dehydration, a common side effect of feeling crummy. I’d argue that if chicken noodle soup heals, why not Udon Noodle Soup with Soft Egg and Collards? It’s a flavorful elixir that’s packed with all manner of “get better” potential:

Garlic — known for its antibacterial properties and prized by Native Americans as a cough and cold remedy.

Onions–rich in flavonoids and antixoidants, thought to ward off viruses.

Ginger — long used as a treatment for nausea and other GI distress.

Chicken Broth — hyrating, with the potential to prevent dehyration.

Egg — cooked soft, so that it’s easy to get down, while delivering protein and nourishment. Since we’re talking about making soup for someone who is sick, or for little ones, consider opting for pasteurized eggs here, such as Safest Choice.

Sriracha — That’s right, Thai chili sauce, which adds just enough heat to the mix that it may do some good for stuffy sinuses.

So go gather all of the goodies in this recipe, and make soup. It won’t take you much time and when you’re done you’ll have a beautiful bowl of delicious comfort. Feed it to your family when they’re under the weather, or better yet, when they’re wonderfully well.

Udon Noodle Soup with Soft Egg and Collards

Yield: 4 to 6 servings

Udon Noodle Soup with Soft Egg and Collards

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/2 large yellow onion, diced
  • 1 clove garlic, minced
  • 2-inch piece fresh ginger, finely chopped (2 heaping tablespoons)
  • 4 ounces ground pork
  • 6 1/2 cups low-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 star anise (this soup will survive if you don't have it)
  • 12 ounces cooked udon noodles (sold in packages in the refrigerated section of the market along with other asian specialties. Weights per package vary by brand)
  • 3 large handfuls roughly chopped, stemmed collards or other leafy greens
  • 2 to 3 eggs, such as Safest Choice pasteurized eggs
  • 2 scallions, white and light green parts, thinly sliced

Instructions

  1. Set a medium to large pot over medium heat and add the olive oil, swirling to coat the bottom of the pan. Add the onion and saute until tender.
  2. Add the garlic, ginger, and pork and cook, stirring regularly, breaking up the pork into crumbly pieces, until cooked through.
  3. Add the chicken broth, fish sauce, sriracha (adjust amount based on tolerance to spiciness), and star anise. Turn up the heat and bring to a boil, then drop heat so it simmers. Simmer gently for about 6 minutes until the ginger, garlic, and pork lightly season the broth (taste it to see).
  4. While the soup simmers, soft cook the eggs (instructions under Notes below).
  5. Once the soup has simmered, add the noodles and collard greens and cook until the noodles break apart and are warmed through, 2 to 3 minutes.
  6. When the eggs are cooked and cool enough to handle, peel them and cut in half.
  7. Ladle soup into bowls and top each one with 1 or 2 egg halves. Scatter scallions on top and serve immediately, with sriracha on the side, if desired.

Notes

To cook the eggs, start by filling a small pot with 1/2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set eggs (straight from the fridge) in the pot, add the lid, and immediately set a timer for 6 1/2 minutes. As soon as the timer rings, put pot into the sink and run cold water over the eggs for 30 seconds to stop the cooking.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.momskitchenhandbook.com/soup/udon-noodle-soup-with-collards-and-soft-egg/

I am proud to be a Brand Ambassador for Safest Choice Eggs. As such, I was compensated for this post. 

Reference: The Essential Guide to Healthy Healing Foods, by Victoria Shanta Retelny, RD, LDN (Alpha, 2011)

A little heads up that I’m part of a group of fellow health-minded food writers who make up the Recipe Redux. Every month or two, I write a post inspired by a Redux theme. This month, it was all about flavoring food with smoke and spice. Here’s what some of the others cooked up:

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23  Comments

Comments

  1. 01.21.2015 at 9:15 AM #

    Sick or not, I would LOVE someone to make a bowl of this for me – ha! Noodle soups make for great cold weather comfort food, and this sounds like it would really hit the spot. Plus that soft boiled egg – yum!

    • katiemorford
      01.21.2015 at 9:58 AM #

      What’s hard about being the cook in the house is that there isn’t someone to make this for ME when I’m sick!

  2. 01.21.2015 at 9:41 AM #

    This looks so delicious. Warm,comforting and healthy and perfect for the winter

    • katiemorford
      01.21.2015 at 9:59 AM #

      It really is a perfect winter meal and manages to not feel heavy like many winter stews and soups.

  3. 01.21.2015 at 11:04 AM #

    This looks great. We’re largely vegetarian here – would it be as tasty without the pork and fish sauce?

    • katiemorford
      01.21.2015 at 2:42 PM #

      If I were to make this vegetarian, I’d probably add firm tofu, cut into smallish cubes. I’d add it at the end. You could try soy sauce in place of fish sauce, but will have to experiment with how much. Maybe a little roughly chopped cilantro along with the scallions for extra flavor? Let me know if you make it. I bet it would be good.

      • 01.21.2015 at 2:45 PM #

        GREAT tips — I will give this one a try. I recently bought some udon noodles and was “noodling” about what to make with them! 🙂

  4. 01.21.2015 at 4:03 PM #

    oh my goodness WHAT A BEAUTIFUL SOUP!!! That egg is gorgeous and you’ve reminded me that I need to bring more Udon noodles into my life. I know Cooper would appreciate that.

    • katiemorford
      01.21.2015 at 7:15 PM #

      Thank you Shutterbean! And yes, Cooper needs udon in his life.

  5. 01.21.2015 at 10:02 PM #

    Mmm, udon is one of my favourite comfort foods!

    • katiemorford
      01.22.2015 at 9:31 AM #

      Me too! By the way, your blog is beautiful. Pinned those sea salt brownies!

  6. Rebecca Bunting
    01.25.2015 at 6:52 PM #

    I made this for dinner tonight, and it is DELICIOUS. Since I’m a Celiac, and Udon noodles contain wheat, I made half a recipe of my gluten free pasta dough and rolled it into fettuccini sized strips and dropped them into the simmering soup. Thank you for making an Asian treat so straight forward and simple, I will definitely make this on a regular basis this winter! Yum!!!

    • katiemorford
      01.25.2015 at 8:51 PM #

      Wonderful…and so glad you were able to adapt it. Homemade noodles sound delicious. Thanks for sharing.

  7. 01.26.2015 at 9:21 AM #

    I love soup and this udon soup looks right up my alley! Love the addition of a soft-boiled egg too!

  8. 01.26.2015 at 9:06 PM #

    I just want to slurp up all the noodles! Looks so delicious and I love the addition of fish sauce to add that tangy/savory flavor!

  9. 02.03.2015 at 5:43 PM #

    That egg!! It’s cooked to perfection. Soup is my comfort food and I can’t think of a better combo than udon + greens + and a perfect runny egg.

    • katiemorford
      02.04.2015 at 10:12 AM #

      Thanks Kasey. It is comfort in a bowl. Nothing like a soft egg

  10. Kristen
    02.10.2015 at 9:20 PM #

    This was a big hit especially for my kid with a cold…couldn’t find the udon so made it with Chinese style noodles sold at Mollie Stone’s. Udon would be better as these noodles were a little gummy, but the flavors were just right. The egg…perfect! Will make again, but will look harder for the precooked udon.

    • katiemorford
      02.10.2015 at 11:45 PM #

      Oh good…glad you liked it. Sorry you couldn’t find the udon. I’ve bought it at Whole Foods and Safeway in the past, if that’s any help.

  11. carly
    05.01.2016 at 12:36 PM #

    Great great great! I also added miso and added fish instead of pork and it worked out amazingly. Glad I made a double batch. Thanks for the great recipe.

    • katiemorford
      05.01.2016 at 6:37 PM #

      Hi Carly, Wonderful. Great tweaks you made to the recipe. So glad you like it. Katie

Trackbacks/Pingbacks

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