Drain; rinse under cold water.
Top with bok choy.
Add carrots and mushrooms; return to simmering.
Credit:Aya Brackett
Cook 1 to 3 minutes or until carrots are crisp-tender.
Assemble Bowl
Ladle broth and vegetables over noodles and bok choy.
Top with eggs and cracked black pepper.
Carefully add eggs to water with a slotted spoon.
Reduce heat to a gentle boil; cook eggs 8 minutes.
Remove with slotted spoon to a bowl of ice water for 1 minute.
Remove and crack lightly on hard surface.
Gently peel away shell.
Add enough cold water to cover the eggs by 1 inch.
Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles).
Remove from heat, cover, and let eggs strand for 15 minutes; drain.
Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
To peel eggs, gently tap each egg on the countertop.
Roll the eggs between the palms of your hands or against the countertop.
Peel off the eggshells, starting at the large ends.
Reheat the soup on the stovetop or in the microwave until hot throughout.
Serve with noodles, bok choy, and freshly-cooked eggs.
2,000 calories a day is used for general nutrition advice.
