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Creamy and nutty bacon and egg udon soup
A filling noodle soup to enjoy for breakfast. On busy weekdays, it can be a lunch or dinner too.
For best flavor, use smoked but unsweetened bacon rashers.
Course
Breakfast
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
300
grams
udon
(vacuum-packed ready to eat udon is used here)
1
tablespoon
cooking oil
2
eggs
whisked
300
grams
bacon rashers
cut into two-inch pieces
1 ½
cups
chicken bone broth
(you may need more)
2
tablespoons
peanut butter
smooth and unsweetened
2
tablespoons
sweet soy sauce
1
tablespoon
lime juice
or lemon juice
1
tablespoon
oyster sauce
1
teaspoon
chili oil
(
homemade
or store bought)
6 to 8
stalks
bok choy
(stalks and leaves separated) cut into two-inch lengths
1
cup
coconut cream
fish sauce
optional
toasted sesame seeds
Instructions
Boil water in a pot, drop in the noodles and stir to separate.
When the water reaches boiling point once more, turn off the heat, drain the noodles, rinse in cold water and drain again.
Pour the cooking oil into a wok and swirl to coat the entire bottom.
Pour in the eggs and cook on both sides until lightly browned. Break into chunks and set aside.
Spread the bacon in the same pan and cook until lightly browned.
Pour in the broth, cover the wok, lower the heat and simmer.
Mix together the peanut butter, sweet soy sauce, oyster sauce, lime juice and chili oil.
Pour a couple of tablespoons of the simmering broth into the peanut butter mixture and whisk until smooth. Pour into the wok and stir to blend.
Add the bok choy stalks and simmer for two minutes.
Stir the bok choy leaves, coconut cream and eggs, and bring to a simmer. If the soup is too thick, pour in more chicken broth.
Taste and add fish sauce, if needed.
Divide the noodles between two bowls and ladle in the soup with the bacon, bok choy and eggs.
Garnish with toasted sesame seeds and more chili oil.