BROTH:
1 litre chicken stock
ΒΌ C (60 ml) rice vinegar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) fish sauce
2 tsp (10 ml) sesame oil
2 garlic cloves, smashed
1 knob of ginger, peeled and smashed
2 star anise
NOODLES & TOPPINGS:
4 large eggs, soft boiled (6-7 minutes)
2 baby bok choy, halved
150 g shimeji mushrooms
3 egg noodle nests, cooked according to the packaging
150 g edamame beans, cooked according to the packaging
2 spring onions, sliced
2 red chillies, sliced
3 radishes, sliced
2 Tbsp (30 ml) sesame seeds, toasted
Method
Set a medium sized pot over medium high heat. Add all the ingredients for the broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
After 15 minutes, use a slotted spoon to remove the garlic, ginger and star anise and discard. Bring the broth back up to a boil and add the bok choy - allow to blanch for 1 minute in the broth and then remove and place it into your serving bowls.
Add the mushrooms to the boiling broth then turn off the heat and leave for 3 minutes. Distribute cooked noodles into the serving bowls, then ladle the hot broth over the noodles. Top with edamame, spring onions, chillies and radishes. Add a soft poached egg to each bowl, garnish with sesame seeds and serve immediately.
