Kwonsooksoo + Soigné | 09.2019 Recipe

Soft-boiled eggs

Bring a small pot of water to a gentle boil. Lower 2 eggs into the water and cook for 6 minutes for jammy yolks. Immediately transfer to an ice bath for 5 minutes, then peel and set aside.

If using packaged udon, separate noodles and rinse under warm water. Thinly slice the chicken into bite-sized strips. Pat shrimp dry. Slice mushrooms, halve bok choy, julienne ginger, mince garlic, and slice scallion whites and greens separately. Cut tofu into 1/2-inch cubes and keep refrigerated until needed.

Make a cornstarch slurry by combining 1 tsp cornstarch with 1 tbs cold water; set aside.

Start the broth

In a 4- to 5-quart pot, heat 1 tbs neutral oil over medium heat. Add the scallion whites, ginger julienne, and minced garlic; sauté 1–2 minutes until fragrant but not browned.

Pour in 6 cups chicken stock and 1 cup water. Bring to a gentle simmer. Stir in 2 tbs light soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp kosher salt (adjust later), and 1/2 tsp freshly ground black pepper. Simmer gently for 6–8 minutes to meld flavors.

Cook proteins in broth

Add the thinly sliced chicken to the simmering broth and poach 3–4 minutes, until just cooked through. Add shrimp and cook 1–2 minutes until shrimp turn pink and curl. Gently slide in the silken tofu cubes and warm through 1 minute — do not boil violently to keep tofu intact.

Adjust body and seasoning

If you prefer a slightly thicker, glossier broth like a refined restaurant bowl, stir the cornstarch slurry again and slowly drizzle it into the simmering broth while stirring; cook 1 minute until broth slightly thickens. Taste and adjust salt or soy to preference.

Cook noodles & vegetables

Meanwhile, in a separate pot, bring water to a boil and cook the udon noodles according to package instructions (usually 8–10 minutes for fresh, 2–3 minutes for packaged). In the last 30–45 seconds of the noodle cook, blanch the bok choy halves briefly until bright green and tender-crisp. Drain noodles and bok choy together and divide between bowls.

Ladle the hot broth and proteins over the noodles in each bowl, distributing chicken, shrimp, tofu, and mushrooms evenly.

Top each bowl with halved soft-boiled egg, blanched bok choy, sliced scallion greens, pickled daikon, a sprinkle of toasted sesame seeds, and microgreens or mitsuba if using.

Finish with a light dusting of shichimi togarashi if you want heat and aroma. Serve immediately while hot.