Turkey Udon Noodle Soup

Slice the bok choy in half and wash out the sand from the middle. Set aside

Hand shred the leftover turkey and set aside. (You can also use a knife to cut thin pieces as well)

Place a frozen brick of udon noodles into a colander and run hot tap over it for 1 minute, until they break apart into loose noodles. Set aside.

Place a few eggs in a small pot. Make sure the eggs fit snug within the pot in a single layer.

Fill the pot with cold water until it covers the eggs slightly

Place the pot on the stove over medium heat, add 1/2 teaspoon of salt and cover it with a lid.

Once the water starts to boil vigrously, set a timer for 4 minutes. (If you want the yolk slightly less runny, set the timer to 5-6 minutes)Make sure you don't leave the stove area so that you can watch exactly when the water starts to vigrously boil

Once the timer is up, turn off the stove and run cold tap water over the eggs for approximatley 2 minutes to stop the cooking process. Pour out some of the hot water slowly while you are doing this.

Place the eggs in the fridge, until you are ready to use them. Peel and slice the egg in half when you are right about to eat or serve them.

Set a medium sized pot on the stove and set the temperature to medium heat.

Add in 3 cups broth and wait for it to simmer.

Once the broth starts to simmer, add in 1 tablespoon miso, 3 tablespoons soy sauce, and 1 star anise and let it simmer for 10 minutes, stirring it occasionally to dissolve the miso.

Once the broth is done, remove the star anise.

Add in the bok choy, udon noodles and turkey and let it cook for 1 minute.

Turn off the heat, and add 1/2 teaspoon sesame oil.

Pour everything into a bowl, top it with green onions and enjoy!