Awesome Homemade Ramen

The bok choy has been collecting in my refrigerator. Despite having lots of bok choy recipes, I have felt at loss lately about what to do with it. I am all out of beef (what a bummer!! Come on steer--fatten up already!), and was needing a break from stir-fry. I haven't been terribly into bok choy salad this year, but am finally starting to get a hankering for it. I needed a new bok choy and I needed it fast!

Then, a couple of weeks ago, I saw a recipe on thekitchn.com for an easy bok choy/poached egg noodles soup. I stored the info somewhere in my brain where it didn't get lost (for a change) and remembered it last night when I was contemplating serving my kids hotdogs and white rice for supper (which I must confess, I did. They also ate lots of peas). My husband obviously wasn't home for supper. I couldn't bring myself to eat hotdogs and white rice. Although the kids thought it was fabulous for a change, I wasn't impressed. Then, I remembered this recipe.

I love this recipe. It is so good and so easy! I used dried udon noodles, but you can use prepared udon noodles as well. I also found some chicken stock from an asian/orange-spiced roasted turkey I made after Thanksgiving (ok, way after Thanksgiving, like in January. It was a rough November) and used that. I didn't use much other seasonings, but if I use less flavorful stock next time, I probably will season it. I very gently eased my egg into the soup and it poached perfectly--I was so pleased with myself, my first poached egg. The amounts are kinda loosey goosey because this is one of those recipes that is a base--adapt to your likes. I used about 1 c of bok choy and thought it needed more.

I begrudingly shared a bite with M, after she had filled up on her rice/pea/ketchup concoction she created on her plate. She also enjoyed it. It's funny, I've made a bunch of "fancy" recipes lately, but this simple comfort soup, that reminded me of eating ramen noodles in college, has been my favorite new recipe of the last two weeks. This will serve two ravenous adults as a meal.

Awesome Homemade Ramen
adapted from thekitchn.com

4 -5 c chicken broth
2 whole star anise (opt)
1 stick cinnamon
1/2 pkg dried udon noodles (about 5 oz) or 2 7-oz pkgs pre-cooked udon noodles
1 -2 c bok choy leaves, sliced into ribbons
2 green onions, thinly sliced
soy sauce, to taste
1 t garlic powder (opt)
sesame oil, to taste

Bring the broth to a simmer in a medium sauce pan. Add the star anise and cinnamon, if using, and simmer for 5 - 10 minutes. If using dried udon noodles, add them to the broth and cook until they are pliable (very bendy, but not fully cooked). Crack the eggs into separate measure cups and slip them one at a time into the broth. Cook for two minutes. Add the bok choy and stir very gently so as not to disturb the eggs. Cook for an additional two minutes, until the egg whites are completely set, but the middles are still loose (cook an extra minute if you want your yolk set). Remove from heat and add garlic powder (if using) and green onions. Add soy sauce and sesame oil to taste. Eat immediately.