Asian Noodle Soup with Bok Choy and Poached Egg
5 cups chicken broth
2 whole star anise
1 stick whole cinnamon
2 eggs
14 oz package Asian noodles such as soba, udon, or raman
6 large bok choy leaves, sliced into ribbons
2 green onions, thin sliced
3-4 Tbl soy sauce
Bring chicken broth to a simmer in a medium saucepan, add anise and cinnamon, simmer for 10 minutes, and discard spices. Crack eggs into separate small bowls and then slip the eggs into the simmering broth one at a time. Let eggs simmer for 2 minutes, add noodles and bok choy to broth by gently submerging into broth careful to not break eggs. Cook for 2-4 minutes or until noodles are desired doneness. Turn off heat and gently stir in green onions and soy sauce. Divide between two bowls and serve immediately.