Noodle Soup with Bok Choy, Shiitakes, and Jammy Eggs
I’m a noodle soup girl🍜…always have been! I’m also a total sucker for all recipes with jammy eggs. So, Noodle Soup with Bok Choy, Shiitakes, and Jammy Eggs really speaks to me. This soup is easy to make, comes together in under 30 minutes, is healthy and delicious. Now this is a language I totally understand.
Jump to RecipeIngredients
Organize the ingredients – sesame oil, scallions, shiitakes, bok choy, broth, gluten free soy sauce, cooked rice vermicelli noodles, cooked jammy eggs, and black sesame seeds (optional).
Preparing the Rice Vermicelli Noodles
Add noodles to a large pot of boiling water on medium high. Cook for 5 minutes (or until soft), drain, rinse and set aside until ready to serve the soup. (Tip: To avoid the soup from getting starchy, do NOT combine the noodles with the broth!)
Making the Soup Base
Noodle Soup with Bok choy, Shiitakes, and Jammy Eggs
Heat vegetable oil in a pot over medium heat. Add scallions and mushrooms and season with salt. Stir occasionally, and cook until mushrooms and scallions are browned, 5 to 6 minutes. Then add broth to the pot and bring to a simmer over medium-high heat. Add the bok choy, gluten free soy sauce, 2 teaspoons sesame oil, and season to taste with salt. Simmer for 2-3 minutes and then cover until ready to serve.
Place noodles into soup bowls and then ladle broth with bok choy and shiitakes over noodles. Gently place jammy egg halves on top, drizzle with additional sesame oil and black sesame seeds (both are optional), and serve.
Noodle Soup with Bok choy, Shiitakes, and Jammy Eggs
Ingredients
- 2 tablespoons vegetable or canola oil
- 3 scallions top ends trimmed and thinly sliced, reserve some scallions to use as garnish, if desired
- 2 1/2-3 cups sliced fresh shiitake mushrooms stems discarded and caps thinly sliced or buy pre-sliced
- Kosher salt
- 3 cups of chicken or vegetable broth
- 2-4 medium heads of baby bok choy thoroughly rinsed and dried, either cut 1 or 2 in half lengthwise and the others cut into bite-size pieces or cut all into bite-size
- 3 tablespoons gluten free soy sauce I use San-J
- 2 teaspoons toasted sesame oil plus more for serving
- 4 ounces vermicelli rice noodles
- 2 large jammy eggs halved vertically (See GFchow recipe for Perfectly Cooked Jammy Eggs)
- pinch of black sesame seeds as garnish optional
Instructions
- Cook noodles in a large pot of boiling water on medium high for 5 minutes (or until soft), drain, rinse and set aside until ready to serve the soup.
- Heat vegetable oil in a pot over medium heat. Add scallions and mushrooms and season with salt. Stir occasionally, and cook until mushrooms and scallions are browned, 5 to 6 minutes.
- Then add broth to the pot and bring to a simmer over medium-high heat. Add the bok choy, gluten free soy sauce, sesame oil, and season to taste with salt. Simmer for 2-3 minutes and then cover until ready to serve.
- Place noodles into soup bowls and then ladle broth with bok choy and shiitakes over noodles. Gently place jammy egg halves on top, drizzle with additional sesame oil and black sesame seeds (both are optional), and serve.
Notes
Recipe from NYT Cooking and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Gingery Broth with Wilted Greens, Asian Mushroom and Herb Noodle Soup, and Perfectly Cooked Jammy Eggs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Love this!
So timely! I’ve been looking for a substitute for Pho! Will definitely try this!!!