Noodle soups are filling yet always seem healthful. This one is beautiful and fresh with a wonderful lift from the citrusy Shichimi mix. Serves 2.
- 4 cups roasted chicken stock
- 8 ounces dried udon noodles (or two 7-ounce packs precooked udon)
- 4 eggs
- 8 to 10 baby bok choy, ends trimmed and rinsed
- 1/4 cup soy sauce
- 2 scallions, thinly sliced
- 1 tablespoon shichimi
Bring the chicken stock to a simmer in a medium sauce pan. Add noodles and simmer about 5 minutes, or until almost tender. (Precooked noodles can be added with the eggs and bok choy.) Crack eggs one at a time into a ramekin and slip into simmering broth. Add bok choy and cook for 4 minutes, or until bok choy is tender and egg whites are set. Carefully ladle into 2 bowls, drizzle with soy sauce, and sprinkle with scallions and spice mix.
- 1 tablespoon Szechuan peppercorns
- 1 1/2 teaspoons dried orange peel
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 1/2 teaspoons ground dried red chile
- 1 teaspoon crushed, flaked nori
- 1 teaspoon granulated garlic
Toast peppercorns in a skillet over medium heat for 1 minute, grind in mortar and pestle. Toast orange peel and seeds for 1 minute, add to crushed peppercorns, Toast chile for 30 seconds, add to peppercorns along with nori and garlic. Store in a cool, dry place. Makes about 3 tablespoons.
Note: Tink Holl at 1735 East 36th St. carries all of the Asian ingredients.