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Udon Noodle Soup with Bok Choy and Poached Egg

Emma Christensen
  • minutes
  • Serves 2

INGREDIENTS

4

Bok choy, large leaves

2

Scallions, medium

2

Eggs, large

4 cups

Vegetable or chicken broth, low-sodium

3 tbsp

Soy sauce

14 oz

Udon noodles, fresh or frozen

1

(3-inch) cinnamon stick

2

Star anise pods