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Dinner Lunch Collection



  • 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


  • 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.
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