Soba Noodle & Bok Choy Soup with Poached Eggs
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
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.
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.
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.
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.
DIVIDE soba noodles among bowls.
LADLE hot broth and bok choy into bowls; TOP with poached eggs and sesame seeds. SEASON with 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.