There’s something warming about a steaming hot Asian soup – all the spices fused together into the most delectable broth. The best ones are salty, sweet, sour, and spicy – all at once. Add an egg, stir it through, and it becomes the most amazing creamy explosion of flavours! The best thing about these soups is that they can contain any ingredients you like – make them vegan, vegetarian, pork, chicken, beef, seafood – whatever floats your boat! You can pack them with your choice of vegetables too. In this one I used bok choy and kimchi, but mushrooms (any kind), carrots, snow peas, bean sprouts also work beautifully! If you’re not a fan of soba noodles (buckwheat) (like Mr P… who has an aversion to anything “new” or “healthy”), you can sub for udon, rice or any other noodle. The most versatile, healthy and quick to whip up soup ever!
150-200g soba / buckwheat noodles
200g pork fillet, thinly sliced
1 large brown onion, thinly sliced
1 bunch spring onion, sliced diagonally
1 thumb-size piece ginger, grated
2C dashi stock
3TB soy sauce or tamari
1TB ricebran oil
1TB sesame oil
2TB sake or rice wine vinegar
100g firm or soft tofu, cubed
pinch chilli flakes
1 bunch bok choy, cleaned
1. Preheat oven to 160C fan-forced. Crack an egg into separate ramekins. Bake until white has just turned opaque (approx 8mins).
2. To cook the soba noodles, bring a pot of water to the boil and cook for about 5mins, until they are just tender. Drain and rinse will cool water to prevent sticking.
3. Meanwhile, heat a stock pot, add oils, and gently fry up onion and ginger until translucent. Add the pork and fry until cooked through (approx 5mins). Add tofu, dashi, soy/tamari, mirin, sake/rice wine vinegar and chilli flakes. Bring to boil and taste test (you may need more dashi or soy). Add bok choy at last minute so it just wilts.
4. Divide cooked soba noodles amongst 2 bowls. Scoop out pork, tofu and bok choy from soup and arrange along with the kimchi. Pour over as much liquid as you wish and top with the egg and scallions. Enjoy!