Udon Noodle Soup with Soft Egg and Greens
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.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- 2- inch piece fresh ginger, finely chopped (2 heaping tablespoons)
- 1/3 pound ground pork
- 6 1/2 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1/2 to 1 teaspoon sriracha sauce
- 2 star anise (this soup will survive if you don't have it, but it does add lovely flavor)
- 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
- 1 teaspoon kosher salt, plus more if needed
- 2 to 4 eggs
- 2 scallions white and light green parts, thinly sliced
Instructions
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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.
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Add the garlic, ginger, and pork and cook, stirring regularly to break up the pork into crumbly pieces until cooked through.
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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
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While the soup simmers, soft cook the eggs (instructions under Notes below).
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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.
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When the eggs are cooked and cool enough to handle, peel them and cut in half.
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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.
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.