Ingredients:

  • 4 large eggs
  • 8 cups low sodium chicken stock
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 large egg, beaten
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 lb egg noodles
  • 2 cups baby bok choy
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Bring a small saucepan of water to a rolling boil.
  2. Carefully lower 4 eggs into the water using a slotted spoon and boil for exactly 6 minutes and 30 seconds.
  3. Immediately transfer the eggs to an ice bath; let them chill for 5 minutes before peeling under cold running water and setting aside.
  4. Heat sesame oil in a large pot over medium heat, then sauté minced garlic and grated ginger for about 2 minutes until fragrant.
  5. Pour in the chicken stock, soy sauce, and honey, then bring to a gentle simmer.
  6. Whisk the beaten egg in a small bowl, slowly ladle one cup of hot broth into the egg while whisking constantly to temper, then pour the mixture back into the main pot.
  7. Stir in the cornstarch slurry (cornstarch mixed with water) until the broth thickens slightly and turns golden.
  8. Cook the egg noodles according to package instructions, then divide noodles and baby bok choy among 8 bowls.
  9. Ladle the golden broth over the noodles and greens.
  10. Top each bowl with a halved soft-boiled egg, sliced scallions, and toasted sesame seeds.