Bok Choy Noodle Soup with Quail Eggs
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9vznBuYgeQICpuDk8Qi0kiSRyTW0DeN8BfdHwMlMToj1fGFMNDkJAVhn1_oMyNW8TXicD3QU4UbwgPywbCnFRpqd0I_JJq36C8QWmBe8yv7Z-bHiB3HQGkbDJ0fmEWNAiylpE3ioJXXE/w640-h494/3EC74C29-E657-405A-A166-C76F8ED30DFC.jpeg)
The day I made this soup is the day I learned to recognise the flavour of star anise in food. I’d known it in licorice, but had never realised what it did to hearty dishes. Star anise, I learned, is one of the five ingredients in Chinese five spice powder - (along with cloves, cinnamon, Sichuan peppercorns and fennel) - the Chinese have been using it for ages. And I never would have guessed it, but it does something quite amazing. Ingredients (serves 2): 2 tablespoons olive oil 2 large shallots, minced 1 bunch scallions, chopped. Set the green aside for the topping. 4 cloves garlic, minced 2 tablespoon fresh ginger, minced 2 whole star anise 1300 ml chicken broth 2 tablespoon soy sauce 240g mushrooms, sliced 1/2 head of large bok choy, roughly chopped 120g rice noodles 4-6 quail eggs (or 2 regular eggs), medium-soft boiled garnish: red pepper flakes or sesame seeds Instructions: 1. Take the olive oil and heat in a medium sized soup pan, then add the shallots and cook for 3-4 minutes