Pho-Style Asian Noodle Soup
6 cups chicken broth
10 oz. canned chicken (I only used this for the sake of time, it would be even better to use fresh)
1 tbsp fish sauce
1 tbsp sesame oil
1 tsp soy sauce
1 tsp (more or less, to taste) chili oil
1/2 cup shitake mushrooms (I use dried, for lack of availability of fresh, but you could use either!)
5-10 green onions, chopped
1 cup bean sprouts
1 head of baby bok choy, washed and cut into 2 in pieces
juice of 1/2 lime
roughly 1 cup (precooked, vacuum sealed) udon noodles
1) Place the chicken broth, chicken, green onions, fish sauce, sesame oil, soy sauce, chili oil, and shitake mushrooms in the pan, heat to boiling.
2) Once the broth is boiling, add the bean sprouts, bok choy, bean sprouts, lime juice, and udon noodles. Cook for 3 minutes or until noodles are tender.
3) While you are waiting for the noodles to cook, cook the two eggs sunny-side up ~50% in a skillet, then add to the soup (to continue cooking/”poaching”). Cook for an additional 1-2 minutes.
4) Serve noodles, vegetables, and broth. Top with “poached” egg, sriracha, green onions, and lime juice to taste. Enjoy!