These cooked noodle bowls come with edamame and carrot baked in, so you add a simple ginger broth, greens, and a soft egg to make a weeknight supper. The noodles need only heating through, which leaves you time to poach the eggs.

Serves 2. 20 minutes, 12 at the stove.

About 430 calories a serving, 16 g protein, 80 g carbohydrate, 8 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of water to a boil in a large saucepan. Peel and grate 1 ounce of fresh ginger, mince 2 garlic cloves, and add both to the water with a pinch of salt. Simmer for 3 minutes until fragrant, then taste and adjust seasoning.5 min
2. While the broth simmers, tear or chop 3 ounces of spinach or bok choy. Bring 2 cups of water to a gentle simmer in a second pot for poaching eggs.
3. Gently crack 2 eggs into the simmering water, poaching them until the whites set but the yolks stay soft, about 3 to 4 minutes. Remove with a slotted spoon and set aside.4 min
4. Warm the two udon noodle bowls in the ginger broth for 2 minutes, stirring gently to separate the noodles. Add the greens and simmer until wilted, about 1 minute.3 min
5. Divide the noodles and broth between two bowls, top each with a poached egg, and serve hot.

Note Swap spinach for any mild green you have, or omit greens and add a squeeze of citrus instead. Leftovers keep in an airtight container for one day; reheat gently in simmering broth. Serve with scallions and sesame oil on the side, or stretch it with rice for another meal.