Noodles with Poached Egg, Bok Choy and Mushrooms

 2 servings

Ingredients

2 tablespoons vegetable oil

3 scallions, trimmed whites and greens separated and thinly sliced

8 ounces fresh shitake mushrooms, stemmed and caps thinly sliced (about 3 cups)

kosher salt

1 medium bok choy (about 4 ounces cut into bite size pieces)

3 tablespoons soy sauce

2 teaspoons toasted sesame oil, plus some for drizzling

3 bundles (about 7 ounces total) somen noodles or any thin wheat or rice noodle

2 large eggs

1.  Bring a large saucepan of water to a simmer.

2.  Heat the vegetable oil in a medium pot over medium heat. Add the scallion whites and        mushrooms season with salt and cook, stirring occasionally, until browned, 5 to 6 minutes.

3.  Add 3 cups water to the pot with the mushrooms, increase the heat to medium high and bring to a simmer.  Add the bok choy and cook until crisp-tender, about 1 minute.  Stir in the soy sauce and sesame oil and season to taste with salt.  Turn off the heat and cover to keep warm.

4.  Meanwhile, cook the somen in the large saucepan of simmering water according to the package instructions.  Using a slotted spoon, divide the noodles among bowls, leaving the simmering water in the saucepan.  Crack each egg into its own small bowl, discarding the shells.  Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon.  Add the eggs, one right ofter another, and cook over medium-low until the whites are set, about 3 minutes.  Use a slotted spoon to transfer the eggs the bowls of noodles.

5.  Ladle the hot shittake broth into the bowls.  Top with the scallion greens, drizzle with sesame oil and serve.