Prep Time:	30 mins
Cook Time:	25 mins

Ingredients:

• 1 tsp vegetable oil
• 3 tsp grated ginger
• 2 cloves garlic, grated
• 3 tbsp soy sauce
• 1 tsp granulated sugar
• 4 cu chicken stock
• 2 tsp toasted sesame oil
• 2 heads baby bok choy, thinly sliced, greens and stalks separated
• 1 cu cooked chicken meat, shredded (optional)
• dash of rice wine vinegar
• 4 eggs
• 1/2 lb angel hair pasta, cooked, rinsed, and tossed with sesame oil
• sliced scallions (green onions) and red pepper flakes for garnish

1. Heat vegetable oil in a medium soup pot. Add ginger and garlic, cook for 2 mins until fragrant.
2. Add soy sauce, sugar, chicken stock, sesame oil, and bok choy stalks. Simmer for 5 mins.
3. Add chicken and bok choy greens. Simmer until chicken is heated through and bok choy is bright green.
4. Bring a wide, shallow pan of water to a boil. Reduce to a bare simmer Add a dash of rice wine vinegar. Crack one egg at a time into a small dish, gently slide each one into the simmering water. Gently poach until whites are firm and yolks are still runny (4 mins). Remove with a slotted spoon to a plate.
5. Divide noodles among 4 bowls, creating a nestlike pile in the center of each bowl. Ladle the soup into the bowls, and top each with poached egg. Garnish with scallions and red pepper flakes.