Bok Choy with Noodle Soup & poached eggs
Fresh Ginger, add a few slices to the pot
1-2 Eggs – you can also add tofu or meats instead, omitting the vinegar step.
Carrots and/or Daikon Radishes, chopped
Noodles such as ramen or somen
Beef or vegetable broth or bouillon
Optional: scallions, cilantro for garnish, chili flakes or chili oil
1/4 cup white vinegar
Chop daikon and carrots. Wash and chop bok choy into large pieces. Bring broth or water in a sauce pan to a boil. Add bouillon if desired. Add veggies and noodles. Cook until tender and then remove from pan into serving bowl and leave broth in the pot. Using a ladle, remove some broth and add to your serving bowl. Add 1/4 cup white vinegar to the pot, and add more water if needed to float the eggs. Bring back to a simmer. Gently crack eggs into pot and let cook for 2-4 mintues. (I like mine gooey but you can cook until firm if you like). Remove egg with a slotted spoon and place on top of your noodles. Enjoy!