You can’t beat a good soup, and you will delight in an excellent soup. We know you will love this Asian inspired soup with poached eggs along with bok choy, and a generous helping of Udon noodles to help fill you up. It’s also exploding with flavor, given the spices we’ve included.
Simmer Time and 20 minutes
4 cups chicken bone broth
4 bok choy leaves, roughly torn
1 cup thinly sliced Chinese (napa) cabbage
2 scallions, thinly sliced, plus extra for garnish
1 tbsp wheat-free tamari, or ¼ cup coconut aminos
2 star anise
1 cinnamon stick
Fine sea salt (optional)
4 large eggs
1 tbsp distilled white vinegar
- Bring the broth, bok choy, cabbage, scallions, tamari, star anise, and cinnamon stick to a boil in a medium-sized saucepan. For 10 minutes, bring to a boil. Remove the star anise and cinnamon stick from the pan and set aside. If desired, season with salt.
- Poach the eggs when the soup is almost done boiling: Half-fill a medium-sized pot halfway with water, then add the white vinegar (vinegar helps the egg whites hold together). Bring the water to a gentle simmer, then rapidly swirl it with a spoon. In a ramekin or small bowl, crack an egg. Gently tip the ramekin into the boiling water, then poach the egg for about 3 minutes, or until done to your liking. With a slotted spoon, remove the egg from the water and place it on a paper towel to
drain. Rep with the rest of the eggs.
- Distribute the soup among four bowls. Garnish each bowl with a poached egg and scallions. Keep refrigerated in an airtight container for up to 5 days. To reheat, heat the soup in a saucepan over medium heat for about 2 minutes, stirring frequently, then top each serving with a poached egg.
4 servings per container
- Amount Per ServingCalories409
- % Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Sodium 1482mg 62%
- Total Carbohydrate
- Sugars 9g
- Protein 27.6g 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.