Coarsely chop bok choy. You should have about 2 cups. Peel eggs; slice in half.
Place four large serving bowls (like 4-Cup Prep Bowls) on the counter. Divide noodles between bowls. Pour broth over noodles. Arrange bok choy, eggs, mushrooms, bean sprouts, and corn on top. Drizzle with oil. Add additional toppings, if desired.
Per serving: Calories 430, Fat 20 g (Saturated 6 g, Trans 0.1 g), Cholesterol 280 mg, Sodium 570 mg, Carbohydrate 38 g (Fiber 4 g, Sugars 6 g), Protein 25 g.
To make jammy eggs, boil 7 min. Drain, cool in ice water, then peel. The yolk will be soft and jammy.
Purchase rice noodles in the international grocery aisle. Follow on-pack instructions—typically all you need to do is pour boiling water on top and wait 6-7 min until tender. Can’t find rice noodles? Swap with 2 pkgs (3 oz/85 g each) instant noodles.
Swap bean sprouts with bamboo shoots. You can usually find them canned, in the international food aisle.