SOMEN NOODLES WITH POACHED EGG, BOK CHOY AND MUSHROOMS
The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.
Provided by Sue Li
Categories dinner, easy, for two, quick, weeknight, soups and stews, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a simmer.
- Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
- Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
- Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
- Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 19 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1458 milligrams, Sugar 4 grams, TransFat 0 grams
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Billy Eskew
[email protected]This is a great recipe for a make-ahead meal. I made it on the weekend and then reheated it for dinner during the week.
Tyshawn Bagley
[email protected]I made this recipe in a slow cooker. It turned out great! The noodles were cooked perfectly and the vegetables were tender.
Nawab Faheem
[email protected]This recipe is a great way to use up leftover rice. I cooked the rice ahead of time and then added it to the soup.
Sm Salman
[email protected]I love the presentation of this dish. It's so colorful and inviting.
DEAD GAMER
[email protected]I added some tofu to the recipe for extra protein. It was a great addition.
Victoria Adekunle
[email protected]I didn't have any bok choy, so I used spinach instead. It worked just as well.
Mnvce Mnvce
[email protected]I'm not a fan of poached eggs, so I substituted a fried egg instead. It turned out just as well.
Amanda Rene Moore
[email protected]This recipe is perfect for a cold winter day. The warm broth and noodles are very comforting.
Nabbaale Jovia
[email protected]I love the simplicity of this recipe. It's made with a few simple ingredients, but it's still very flavorful and satisfying.
kim nicole bae
[email protected]This is a great recipe for a light and healthy meal. The noodles are filling and the vegetables provide a good source of nutrients.
Sakib Raihan
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.
subrato kumer
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the noodles and the poached egg, and they didn't even notice the vegetables.
Ezenwa Obi
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste. I added some extra vegetables and a bit of chili paste, and it turned out great.
Motsumi Kgomotso
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this recipe. They added a nice depth of flavor without being overpowering.
Joyce Graham
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it! I will definitely be making it again for future parties.
Panchi Ram
[email protected]This recipe is a great way to use up leftover vegetables. I had some bok choy and mushrooms in my fridge that I needed to use up, and this recipe was the perfect way to do it.
Syed Suleman
[email protected]I followed the recipe exactly and it turned out perfectly. The noodles were cooked al dente, the vegetables were tender-crisp, and the broth was flavorful. I will definitely be making this recipe again.
Eric Okafor
[email protected]The poached egg adds a richness and creaminess to the dish that I really enjoyed. I also liked the addition of the mushrooms, which added a nice umami flavor.
Florence Ball
[email protected]I love how quick and easy this recipe is to make. It's perfect for a weeknight meal when I'm short on time.
Levi Ponce
[email protected]This recipe was a hit with my family! The combination of somen noodles, poached egg, bok choy, and mushrooms was delicious and satisfying. The broth was also very flavorful and comforting.