SPICY CHINESE NOODLES AND MUSHROOM SOUP WITH BOK CHOY, BROCCOLI, AND EGGS
2 tablespoons peanut oil
1 large onion, chopped
8 garlic cloves, chopped
1 jalapeño, chopped (including seeds)
2 tablespoons fresh ginger root, peeled and minced
6-ounces enoki mushrooms, rough ends chopped off
6-ounces beech mushrooms, rough ends chopped off
6-ounces black trumpet, rough chopped
4 cups chicken or vegetable stock
2 cups water
¼ cup Shaoxing rice wine
¼ cup soy sauce
2 teaspoons sesame oil
3 tablespoons brown sugar
1 teaspoon salt
1 ½ cups scallions, chopped
1-pound Chinese broccoli, stems chopped into ½” pieces and leaves rough chopped
1-pound fresh Chinese egg noodles
4 heads baby bok choy, cut in half
4 large eggs
Heat the oil in a 6-8-quart Dutch oven or soup pot and cook the onions, garlic, jalapeño, and ginger until soft and fragrant, about 3 minutes. Add the mushrooms to the pan and continue cooking, stirring frequently, for 3-4 more minutes until the mushrooms release their juices and begin to lightly brown.
Add the chicken stock and water to the pan and stir, scraping up any brown bits on the bottom of the pan. Add the Shaoxing, soy sauce, sesame oil, brown sugar, and salt to the pan and bring to a boil. Reduce to a low boil and add 1 cup of the scallions and the chopped Chinese broccoli stems. Cover, leaving a small vent for steam to escape, and cook for 10 minutes.
Uncover and add the noodles. Cook for 3-4 minutes until the noodles are very al dente (Note – if you are using dry noodles, cook the noodles in advance, but undercook by 3 minutes so they continue to cook in the broth and absorb the flavors).
Add the spinach leaves and baby bok choy and stir to combine. Bring the soup back to a boil and crack the eggs on top, evenly spaced. Cover the pot and turn the heat to medium low. Cook for 2-3 minutes until the egg whites are set, but the yolks are still runny.
Serve hot in bowls, careful to get a little of everything and keep the eggs intact when serving. Garnish with the remaining chopped scallions and devour.