Delight in this delicious broth bowl.

Ingredients

2 tbsp toasted sesame oil
3 tbsp soy sauce
1 cup onion, diced
1 1-in. piece fresh ginger, peeled and grated
3 garlic cloves, minced
4 cups water
4 cups stock
1 8-oz package of mushrooms, sliced
4 large eggs in shells
4 oz uncooked buckwheat noodles
1 medium carrot, cut into 1/4-in. thick pieces
12 oz bok choy, sliced crosswise into 1/2-in. pieces
2 green onions, cut into 1-in. pieces
1/2 red or yellow bell pepper, diced
2 tbsp lime juice

Directions

1. Heat oil in a large saucepan over medium-high. Add soy sauce, onion, garlic and ginger; sauté 7 minutes or until browned and fragrant.
2. Add water, stock, and mushrooms. Increase heat to medium high to bring to a boil.
3. Carefully drop eggs into broth and reduce heat to medium. Simmer 7 minutes. Using a slotted spoon, transfer eggs to a bowl filled with ice water. Let stand 5 minutes. Peel eggs.
4. Add noodles and carrots to broth; increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 15 minutes or until noodles are tender.
5. Add bok choy, peppers, and green onions and cook until tender, about 5 minutes.
6. Stir in lime juice.
7. Ladle soup into 4 bowls. Cut eggs in half lengthwise; place 2 egg halves on each bowl of soup.

Adapted from Umami Broth with Buckwheat and Vegetables from Cooking Light April 2017