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Thick-Cut Noodles + Bone Broth, Mushrooms and Soft Boiled Egg.

Thick-Cut Noodles + Bone Broth, Mushroom and Soft-Boiled Egg



  • 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 until pasta is done.
  4. Cook pasta al dente according to package instructions.
  5. If you are using fresh pasta, only boil for 1-3 minutes.
  6. Place pasta in large, shallow bowl.
  7. Check beef broth – taste and see if it needs additional salt or extra bouillon base (if you have it).
  8. Cover in as much broth, mushrooms and bok choy as you want.
  9. Serve with soft-boiled egg.
  10. Enjoy!