Noodle Soup with a Poached Egg for Rainy Days

There are very few things better than a hot bowl of noodle soup on a rainy day. And when I say very few, I really mean almost none. These bowls always instantly make you feel better. They warm you up inside and leave you satisfied every single time.

 

 

I was first introduced to “real” noodle soup when I visited Vietnam with my family a few years back. And by “real” I mean, non-instant ramen. I discovered Vietnamese cuisine, and especially loved their traditional Phô. Since then, I’ve been trying to find great places to have noodle soup wherever I go. Fortunately for me, two places have options on campus, allowing me to satisfy my cravings: a ramen bar, and a Phô place. Though they aren’t as good as the ones I had in Vietnam, they never fail to hit the spot. However, when it’s raining outside, I tend to avoid getting soaked at all cost. Even the temptation of having hot noodle soup made for me doesn’t make me go out. I then usually turn to my own kitchen, and make my go-to noodle soup in a matter of minutes. The only tricky part is poaching the egg, which only requires you to learn a technique. Alternatively, a soft-boiled egg works as well! Bon appétit!

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Total time: 10 minutes

Ingredients: 

• 2 oz. udon noodles
• 2 cups chicken broth (or vegetable)
• 1 egg
• 2 scallions (sliced)
• 1 leafy green: bok choy, kale or swiss chard all work well. (chopped)
• a dash of soy sauce
• a dash of Sriracha

Directions:

1. In a medium pot, bring salted water to a boil.
2. Meanwhile, place the chopped leafy green at the bottom of a serving bowl. Mix the chicken broth with the soy sauce and the Sriracha, and poor it over the greens.
3. Once the water is boiling, cook the noodles for the time indicated on the packaging. Mine only take 4 minutes. When they are ready, take them out with a slotted spoon, and add them directly to the serving bowl. Keep the water on a simmer.
4. Next, poach the egg in the remaining water. This step is delicate, but don’t be afraid to try! To do so, crack the egg in a smaller bowl, create a gentle “whirlpool” in the pot (by making two circles with a spoon in the water), and slowly slide the egg in the middle. Use a spoon to keep the whole egg together and maintain it’s shape, and take the poached egg out with a slotted spoon after about 2 minutes.
5. Top the noodle soup with the poached egg, and a few chopped scallions. Enjoy!

TIP: This soup is also delicious with some cooked chicken breast, if you want more protein. I also like to add shiitake mushrooms when I have them in my fridge. 

Temps total: 10 minutes

Ingrédients: 

• 60g de nouilles udon
• 480ml de bouillon de poulet (ou de légumes)
• 1 oeuf
• 2 oignons verts
• 1 légume à feuilles vertes: bok choy, kale ou blette… (en morceaux)
• un splash de sauce soja
• une goutte de sriracha (ou autre sauce piquante)

Etapes:

1. Faites bouillir de l’eau salée dans une casserole.
2. Pendant ce temps là, mettez les feuilles vertes en morceaux au fond d’un bol. Mélangez le bouillon, la sauce soja et la sriracha, versez le tout sur les feuilles et réservez.
3. Faites cuire les nouilles dans l’eau bouillante pendant le temps indiqué (4 minutes pour moi). Puis, sortez les à l’aide d’une cuillère à trous et transvasez les dans le bol avec le bouillon. Gardez l’eau frémissante dans la casserole.
4. Faites pocher l’œuf dans le reste d’eau. Cassez le dans un petit bol, faites un ou deux cercle dans l’eau avec une cuillère en bois, et laissez glisser l’œuf au centre. Gardez le entier à l’aide d’une cuillère et laissez le pocher pendant 2 minutes avant de le sortir avec une cuillère à trous.
5. Déposez le délicatement sur les nouilles, dans le bouillon et garnissez d’oignon vert émincé. Bon appétit!

LE PLUS: Cette soupe est aussi délicieuse avec du poulet cuit, si vous voulez plus de protéines. J’aime aussi beaucoup y ajouter des champignons!