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Udon Noodle Soup with Soft Egg and Collards

A flavorful comforting Asian noodle soup crowned with a soft egg. Delicious and nourishing. 

Course Dinner
Cuisine Asian
Servings 4 to 6 servings
Author katiemorford

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
  • 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.

Recipe 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.