Soba Noodle & Bok Choy Soup with Poached Eggs

Soba-Noodle-and-Bok-Choy-Soup-with-Poached-Egg
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  • Ingredients
    4 large EGGS
    6 cups vegetable broth
    1-inch piece fresh ginger, peeled and sliced
    2 cloves garlic, smashed
    2 tsp. fish sauce
    4 baby bok choy, quartered
    1 red Thai chili pepper, thinly sliced
    1 tbsp. white vinegar
    10 oz. cooked soba noodles
    1 tbsp. toasted sesame seeds
    1/4 tsp. salt and pepper

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 190

    Total fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 186 mg
    Sodium: 1478 mg
    Carbohydrates: 23 g
    Fiber: 2 g
    Sugar: 4 g
    Protein: 13 g
    Vitamin A: 387 mcg
    Vitamin D: 1 mcg
    Folate: 32 mcg
    Choline: 150 mg
    Calcium: 155 mg
    Iron: 3 mg
    Potassium: 192 mg

    This recipe is an excellent source of protein, vitamin A and choline.

Directions

  1. In saucepan SET over medium heat, COMBINE vegetable broth, ginger, garlic and fish sauce until boiling. REDUCE heat and SIMMER for 10 minutes; ADD bok choy and SIMMER for 5 to 6 minutes or until tender. ADD chili pepper; KEEP hot.

  2. Meanwhile in saucepan SET over medium heat, POUR in enough water to come 3 inches up the side; ADD vinegar and BRING to simmer over medium-high heat.

  3. CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; BLOT on paper towels.

  4. DIVIDE soba noodles among bowls.

  5. LADLE hot broth and bok choy into bowls; TOP with poached eggs and sesame seeds. SEASON with salt and pepper.

Insider Info

  • Serve with Sriracha or hot sauce if desired.
  • Replace soba noodles with cooked udon or rice noodles.
  • Replace vegetable broth with chicken broth if desired.