When I was growing up, my mom made a version of this quick soup, which she finished by dropping an egg yolk right into the hot broth. It breaks open and creates a deliciously creamy sauce. I do the same here, but if you’re squeamish about the yolk, feel free to skip it.
8 cups chicken broth or stock
3 tablespoons white miso paste
¼ cup soy sauce
1 bunch scallions, very thinly sliced, some green parts saved for serving
1 14-oz package extra-firm tofu, cut into ½-inch cubes
8 ounces udon or soba noodles
2 cups cooked shredded chicken
4 to 6 large egg yolks
1 cup kimchi
How to Make It
Bring the chicken stock to a boil in a covered large pot over high heat.
In a small bowl, whisk the miso and 1 tablespoon of the soy sauce. (You do this so that the miso can easily integrate with the stock, otherwise you’ll get big clumps.) Add this to the pot with the remaining 3 tablespoons soy sauce, the scallions, and tofu.
Return to a boil and add the noodles. Cook until they’re just barely tender, 2 to 3 minutes, then stir in the chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more. Ladle the soup into bowls while it’s super hot and then drop an egg yolk into each bowl. Stir to mix the yolk into the soup, and then top with the kimchi and more scallion greens.