A flavorful comforting Asian noodle soup crowned with a soft egg. Delicious and nourishing. Adjust the number of eggs depending on the size of the appetites at your table.
Set a medium to large pot over medium heat and add the olive oil, swirling to coat the bottom. Add the onion and sauté until tender, about 5 minutes.
Add the garlic, ginger, and pork and cook, stirring regularly to break up the pork into crumbly pieces until cooked through.
Add the chicken broth, fish sauce, sriracha (adjust amount based on tolerance to spiciness), star anise, and salt. Turn up the heat and bring to a boil, then drop heat so it simmers. Simmer gently for about 8 minutes until the ginger, garlic, and pork lightly season the broth. Taste and add more salt and more sriracha, if needed
Once the soup has simmered, add the noodles and collard greens and cook until the noodles break apart and the collards are tender, and are warmed through, 3 to 4 minutes.
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.
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.