INGREDIENTS

• 4 Eggland’s Best® eggs
• 2 teaspoons sesame oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 cups sliced shiitake and/or oyster mushrooms
• 2 carrots, diced
• 6 cups vegetable broth
• 1 tablespoon tamari
• 1.6 ounces dry (1 cup cooked) whole wheat spaghetti
• 2 cups broccoli florets
• 2 cups halved baby bok choy
• 3 green onions, sliced

INSTRUCTIONS

• Place the eggs in a pot and cover with cold water.
• Place the pot over high heat until it comes to a boil.
• Once boiling, set a timer for 6 minutes.
• After 6 minutes, remove the eggs from the pot and place them into a bowl of ice water to prevent overcooking.
• Set aside.
• Place a large pot over medium heat.
• Add the sesame oil, ginger, garlic, mushrooms and carrots. Cook for 3–4 minutes until the mushrooms have cooked down slightly.
• Add the vegetable broth and tamari.
• Bring to a boil over high heat, then reduce heat to medium and add the spaghetti.
• Cook for about 7 minutes, until the spaghetti is al dente.
• Add the broccoli and baby bok choy, cover and cook for 3–4 minutes, until the broccoli and bok choy are tender.
• Turn off the heat.
• Crack the egg shells, then peel under running water to wash away any small shell pieces.
• Slice each egg in half.
• Ladle the soup evenly between four bowls, then top with the eggs and green onions.
• Garnish with sriracha and sesame seeds, if desired.