Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4

In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness, a trick we learned from chef David Chang.

How to Make It

Step 1

Combine 5 cups water, bacon, and shiitake mushrooms in a saucepan; cover. Bring to a boil; remove from heat. Let stand, covered, 15 minutes. Strain through a fine-mesh sieve over a bowl; discard solids. Return broth to saucepan; stir in soy sauce. Keep warm.

Step 2

Bring remaining 2 cups water to a simmer in a Dutch oven. Place eggs in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam eggs, covered, 6 minutes. Add bok choy to steamer; steam 2 minutes. Set bok choy aside; place eggs in a bowl of ice water. Let eggs stand 1 minute or until slightly cool. Peel and halve eggs.

Step 3

Divide noodles evenly among 4 deep bowls. Top evenly with bok choy, enoki mushrooms, and bamboo shoots. Ladle 1 cup warm broth into each bowl. Arrange nori around edges of bowls. Place 2 egg halves in center of each bowl; top evenly with green onions. Serve immediately.

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Ratings & Reviews

beanmom's Review

May 04, 2014
So so... I found that there was not a ton of flavor in this recipe. The broth was not super flavorful despite the fact that we use freshly butchered pigs, so I had true, fresh bacon. The tastiest part for me was the steamed eggs (also fresh from the coop). I think it would be better if the broth were given more time to steep- 15 minutes seems too short to truly infuse flavor

deblotto's Review

May 03, 2014
Broth is amazing -- and delicious veg. but recipe asks for "fresh chinese egg noodles" and just has you put them in the bowl without pre-cooking. The result is that the noodles are gummy and release far too much starch into the broth. We'll try again -- and preboil the noodles.