1.1 l low-sodium vegetable or chicken stock
2 tsp miso paste
2 star anise pods
1 cinnamon stick
2 large eggs
300g straight-to-wok udon noodles
1 pak choi, finely chopped
1 tbsp soy sauce
2 spring onions, thinly sliced
Chilli paste or hot sauce
- Bring the stock to a simmer in a saucepan over a medium heat. Add the miso, star anise and cinnamon. Stir to dissolve the miso, then simmer for 8-10 minutes. Use a slotted spoon to remove the star anise and cinnamon.
- Make sure the stock is at a very gentle simmer. One at a time, crack the eggs into a saucer or ramekin and gently slide them into the stock. Cook for two minutes.
- Add the noodles and pak choi. Stir very gently to submerge the noodles and pak choi, being careful not to break the eggs. Cook for two minutes longer or until the eggs are poached to your liking.
- Remove from the heat and gently stir in the soy sauce and spring onions. Gently ladle into two deep serving bowls, being careful with the eggs. Top with some fresh coriander and serve immediately with some extra soy sauce and chilli paste or hot sauce, if desired.
512kcals, 6.4g fat (1.8g saturated), 79g carbs (3.6g sugars), 20.4g protein, 1.5g fibre, 2.652g sodium