Bok Choy Noodle Soup with Quail Eggs

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 until glazed. 

2. Add the white of the scallions, garlic and ginger and cook for 1-2 minutes more, until the garlic and ginger are fragrant. 

3. Add the chicken stock, star anise and soy sauce. Bring to a simmer, then cover with a lid and simmer for 10 minutes. 

4. Discard the star anise, then add the sliced mushrooms, noodles and bok choy. Cook for 5-8 minutes until the bok choy and noodles are tender. 

5. In a separate pan, boil the quail eggs for 3.5 - 4 minutes, then cool in cold water to stop the boiling process. When cooled, peel the eggs and slice in half. 

6. Divide the soup over 2 bowls and top with the green of the scallions and the quail eggs, halved and yolk-side up. Sprinkle over some chili flakes or sesame seeds as garnish and serve.