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.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

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Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

314 calories; fat 8.3g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.9g; protein 21g; carbohydrates 40g; fiber 4g; cholesterol 194mg; iron 2mg; sodium 642mg; calcium 78mg.