Recipe: Udon Soup with Bok Choy and Poached Egg

Ingredients

• 4 to 5 cups low-sodium vegetable or chicken broth
• 2 star anise pods
• 1 (3-inch) cinnamon stick
• 2 large eggs
• 14 ounces fresh or frozen udon noodles
• 4 to 5 large bok choy leaves, sliced into ribbons
• 2 medium scallions, thinly sliced
• 3 to 4 tablespoons soy sauce

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