Udon noodle soup

Ingredients

• •2 large eggs
• •2 clove garlic, minced or pressed
• •1 1-inch piece ginger, grated or finely minced
• •2 scallions, thinly sliced, white and green parts separated
• •1 carrot, diced
• •2 tbsp sweet white miso paste
• •1 tbsp hoisin sauce
• •4 cup water
• •6 oz baby bok choy, roughly chopped
• •1/2 lb fresh udon noodles
• •1/2 lime, juiced
• •1 tbsp sesame oil
• •3 tbsp peanuts, roasted
• •salt and pepper

Steps

1. 1Cook & peel the eggs: Boil the eggs to a soft yolk, about 6 1/2 minutes. Cool, peel, and set aside.
2. 2Cook the aromatics: While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
3. 3Start the soup: While the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼. Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted.
4. 4Finish the soup: To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the lime juice. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.
5. 5Plate your dish: Divide the finished soup between 2 bowls. Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the peanuts and green tops of the scallions. Enjoy!