A bowlful of aromatic broth, naturally flavored by the basil and lemongrass already in it, built up with rice and a poached egg. This shelf does all the work; you just need to simmer and time the egg right.

Serves 2. 25 minutes, 8 at the stove.

About 400 calories a serving, 29 g protein, 49 g carbohydrate, 9 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of water to a boil in a large pot; stir in 1/2 cup rice and 1/2 teaspoon salt. Reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 to 18 minutes.18 min
2. While the rice cooks, halve 4 oz baby bok choy lengthwise. Pour the entire 32 oz carton of broth into a medium saucepan and bring to a simmer over medium heat. Add the bok choy and simmer until tender, about 4 minutes.4 min
3. Crack 2 eggs into the simmering broth, spacing them apart; simmer until the whites are set but the yolks remain runny, about 3 to 4 minutes. Season with salt and pepper to taste.4 min
4. Divide the cooked rice between two bowls. Ladle the broth, bok choy, and one poached egg into each bowl. Squeeze fresh lime juice over each serving and serve at once.

Note Swap bok choy for any Asian green or sturdy lettuce. Leftover rice and broth keep separately in the fridge for four days; reheat gently and poach a fresh egg. Serve with a small plate of pickled vegetables or crispy garlic chips on the side to add texture.