clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thick-Cut Noodles + Bone Broth, Mushrooms and Soft Boiled Egg.

Thick-Cut Noodles + Bone Broth

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 bowl 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


Thick Cut Noodles + Bone Broth and Soft-Boiled Egg – a hearty and delicious winter meal that is perfect for homemade pasta!


  • 46oz thick-cut pasta (either make your own as explained in the post or buy the thickest dried pasta you can find)
  • 2 cups beef bone broth (or regular beef broth)
  • 1 baby bok choy, cut in half lengthwise
  • 1 8oz can slices mushrooms or 12 cups fresh mushrooms, sliced
  • 1 egg
  • salt and pepper


  1. In skillet, add broth and bring to a simmer.
  2. Add mushrooms and baby bok choy.
  3. Cover and let simmer 5-7 minutes.
  4. Cook pasta al dente according to package instructions. (If you are using fresh pasta, only boil for 1-3 minutes).
  5. Place pasta in large, shallow bowl.
  6. Check beef broth – taste and see if it needs additional salt or extra bouillon base (if you have it).
  7. Cover noodles in as much broth, mushrooms and bok choy as you want.
  8. Serve with soft-boiled or poached egg.
  9. Enjoy!