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Soba Noodle Bowl with Baby Bok Choy

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Serves: 4

Ingredients

  • 4 Foxy Organic baby bok choy, quartered 
  • 4 eggs
  • ½ tablespoon olive oil
  • 2 garlic gloves, minced
  • 1 shallot, diced
  • 1 tablespoon ginger, minced 
  • 1 tablespoon sesame oil
  • 6 quarts low sodium chicken or vegetable stock
  • 1 cup edamame, out of the shell and thawed
  • 6 ounces of Japanese Soba Noodles, cooked according to package


For garnish: 

  • Toasted sesame seeds 
  • ¼ cup scallions, thinly sliced 

Preparation

  1. Fill a medium pot halfway with water. Bring to a boil over high heat. Once boiling, gently place the eggs into the pot. Boil for seven minutes. Turn off heat, carefully drain using a colander, and run cold water over eggs for 30 seconds. Peel eggs, cut each egg in half and set aside. 
  2. In a large soup pot, heat oil over medium heat. Add garlic and ginger and cook for 1 to 2 minutes until fragrant.
  3. Add sesame oil and stock and bring to a boil. Turn off heat and add Foxy Organic Baby Bok Choy.
  4. Portion the soda noodles evenly among 4 bowls, followed by the broth mixture. Place an egg, and a sprinkle of scallions in each bowl. Garnish with sesame seeds. Enjoy! 

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