The bok choy at my local Japanese market looked so fresh and green the other day that I had to pick some up. I also scored a few packets of fresh udon noodles and a bunch of spring onions. Cooked in some chicken broth back home, I had a very satisfying bowl of soup within 15 minutes of walking in the door.
Recipe: Udon Soup with Bok Choy and Poached Egg — Recipes from The Kitchn was originally posted by storefront T2b
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