I am a big fan of Wegmans – they’ve got great selection, good prices on everything I want from meat to bulk staples, and it’s just a pleasant store to shop in. Somebody definitely did some studies of industrial design to encourage purchasing. But there is definitely (at least) one area where Wegmans is deficient.
Not pasta – their pasta selection is pretty good. I’m talking about noodles of the non-Italian variety. Lo mein. Udon. Rice noodles. Pretty much anything a recipe from ANYWHERE in Asia and/or that ENTIRE HALF OF THE PLANET calls for. I’m lucky if I can find one example of what I’m looking for, and usually it’s some mass-produced exemplar of cardboard.
Yeah, not happy about it. I mean I get it, Wegmans is not a specialty store and they’re catering to whatever ‘mainstream American’ tastes constitutes. And it works – they’re my weekly grocery run. But from now on? Whenever we move, I am finding a local Asian supermarket. And then? ALWAYS going there for any noodles.
I mean, who wouldn’t want the chance to browse all the funky fruits I’ve got no idea what to do with? 😀
This is a simple recipe and like all simple recipes, the quality of your ingredients will really dictate the quality of your meal. It is totally worth the extra grocery run for real udon noodles. Assuming there’s an Asian grocery store in your area. If not? a) I’m sorry and b) make friends with someone who knows how to make noodles at home?
Udon Noodle Soup with Bok Choy and Poached Egg
Recipe Count – 28 more
Section Count – Appetizers: 3 more
original from TheKitchn.com
- 4-5 cups vegetable broth
- 2 whole star anise
- 1 stick cinnamon
- 2 eggs
- 14ish oz of pre-cooked udon noodles – not the dried variety please
- 1 head of baby bok choy
- 1 bunch spring onions
- 3-4 tbsp soy sauce
- Bring the broth to a simmer in a medium sauce pan. Add the star anise and cinnamon; continue simmering for 5-10 minutes, in order to infuse the broth with the spices.
- Crack both eggs into separate small cups, then gently slip them one at a time into the broth. Cook on a simmer for two minutes. Add the noodles and the bok choy, then stir very gently so as not to break the eggs. Continue cooking for another two minutes, until the egg whites are completely set but the middles are still loose.
- Pull the pan off the heat, then gently stir in the spring onions and soy sauce. Taste and adjust soy sauce if needed. Remove the star anise and cinnamon with a slotted spoon. Divide between two bowls and serve. Enjoy!