1green onion, sliced & white & green portions separated, divided
1large clove of garlic, minced
1tspginger paste**Or fresh ginger, grated
1baby bok choy, halved lengthwise
4cupsginger miso broth**My kids love the Trader Joe's version
1(7.34 oz packet)precooked udon noodles**Seasoning packet discarded if there is one
½cuptofu, diced
1-2tspsoy sauce, to taste
½-1tspsriracha, to taste
Toasted black sesame seeds, optional
Instructions
Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the eggs, reduce the heat to medium, and cover with a lid. Let the eggs cook for 6 minutes then remove it from the stove and immediately transfer the eggs to a bowl of ice water; set aside until needed. Side Note: if you are using a larger-sized egg, cook for 6 minutes & 30 seconds.
Heat the toasted sesame oil in a large saucepan over medium-high heat. Add the white portion of the green onion, garlic, ginger, and bok choy then cook, stirring constantly, for 1 minute.
Add the ginger miso broth along with the udon noodles, tofu, soy sauce, and sriracha then simmer for 5-7 minutes, or until bok choy is wilted and the noodles are tender. Taste & re-season if needed.
Ladle soup evenly into two bowls then carefully peel the soft-boiled eggs, slice them in half and place one or two halves in each bowl, to taste. Sprinkle with black toasted sesame seeds and the green portion of the green onions. Serve with extra soy sauce & sriracha on the side. Enjoy.