Somen noodles with poached egg, bok choy and mushrooms [Sue Li] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 67) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • nicole_lmgml1 on January 20, 2026

    I used dashi in place of water and added 3 TB miso paste. Was nice with tofu instead of an egg.

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