A warming bowl of broth with soft eggs and tender greens, built from a carton of broth you have on the shelf. The chili pepper and ginger in the broth do the seasoning work, so you just steep the vegetables and eggs right in it.

Serves 2. 20 minutes, 10 at the stove.

About 2490 calories a serving, 62 g protein, 331 g carbohydrate, 112 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the 32 oz carton of broth into a pot, slice 2 cloves of garlic thin, dice 1/4 onion, and bring the broth to a boil over high heat.5 min
2. Add the garlic and onion and simmer for 2 minutes, then add 4 oz of fresh ramen noodles or pasta and cook according to package directions until the noodles are just tender.4 min
3. Tear 4 oz of bok choy or other greens into bite-size pieces and stir them into the pot with the noodles, then crack 2 eggs into the broth, spacing them apart.
4. Cover the pot and simmer gently for 2 to 3 minutes, until the eggs are set to your liking and the greens are just wilted, then taste and add salt if needed.3 min

Note Swap the greens for spinach, frozen peas, or shredded cabbage. Leftovers keep covered in the fridge for one day and reheat gently on the stove. Serve in wide bowls with a small spoon alongside the chopsticks or fork.