Soba Noodle & Bok Choy Soup with Poached Eggs

Soba Noodle & Bok Choy Soup with Poached Eggs


  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.


  • 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


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.

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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.