Turn a Trader Joe's shelf-stable noodle soup into a proper dinner by building it with fresh vegetables, protein, and aromatics. The bowl holds all the seasoning you need; you just add what makes it real.

Serves 2. 20 minutes, 15 at the stove.

About 80 calories a serving, 8 g protein, 4 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of water to a boil in a large pot or deep skillet. While it heats, slice 2 cloves of garlic thin and roughly chop 4 ounces of bok choy, keeping leaves separate from stems.
2. Add the garlic to the pot and let it infuse for 1 minute. Crack 2 eggs into small bowls. Add the noodles, seasoning mix, dried vegetables, and oil sachet from the box to the boiling water, stirring to break up the noodles.
3. Once the noodles soften enough to separate, about 2 minutes, add the bok choy stems. Cook for 2 more minutes.2 min
4. Gently slide both eggs into the simmering broth, spacing them apart. Scatter the bok choy leaves over the top and let the eggs poach until the whites are set but yolks still move, about 3 minutes. Taste and adjust salt and pepper.3 min
5. Pour the soup into two bowls, making sure each gets one egg, half the noodles, and half the broth. Serve immediately.

Note Swap spinach for bok choy, or add sliced mushroom, snap peas, or scallion. Leftovers keep in the fridge for a day; reheat gently in broth. Serve with hot sauce and a small side of steamed rice or bread to soak up broth.