Soba Noodle Bowls with Spinach and Poached Eggs

Ingredients

• 2 tablespoons white vinegar
• 6 cups chicken or vegetable stock
• 1 tablespoon finely chopped fresh ginger
• 2 to 3 cloves garlic, finely chopped
• 1 teaspoon toasted sesame oil, plus more for garnish
• Salt, to taste
• 4 large eggs
• 8 ounces soba noodles
• 2 cups packed fresh baby spinach leaves
• 6 scallions, thinly sliced, for garnish
• 4 teaspoons sesame seeds, for garnish

Directions

1. Pour generously salted water into a wide saucepan to a depth of 2 inches, then set it over heat until it boils. Stir in the vinegar, then lower the burner so the water settles into a soft simmer.
2. While that happens, warm the stock in a large saucepan set over medium heat until it reaches a boil. Add ginger and garlic, pour in the sesame oil, and season with salt to taste. Lower the heat to a mild simmer, cover the pan, and let it quietly cook while the eggs are poached so the flavors have a chance to come together.
3. Set a tray or plate beside the stove and cover it with a paper towel. Tweak the burner under the vinegar water until the bubbles are barely moving.
4. Use a small bowl or measuring cup to hold 1 cracked egg. Bring its lip down close to the water, then ease the egg in gently. Move quickly and do the same with the remaining eggs.
5. Start a timer for 2 minutes. With a wooden spoon, trace the inside wall of the saucepan gently; you only need enough motion in the water to free any eggs clinging to the bottom, and they should float up a bit.
6. When the 2 minutes are up, scoop out 1 egg with a slotted spoon and press it lightly to check it. The white should be set, while the yolk remains soft; if it needs longer, slip it back into the water.
7. Move the eggs with the slotted spoon onto the towel-covered plate. Cover the saucepan so the water stays hot. If you are making them ahead at this stage, chill the eggs under water in a container for up to 5 days.
8. Turn the seasoned stock back up until it boils again, then add the noodles. Let the noodles cook for 6 to 8 minutes, stopping when they are tender, or follow the package directions.
9. Add the spinach and fold it through the broth gently until it wilts, about 30 seconds.
10. Portion the noodles, broth, and spinach into 4 bowls.
11. If the eggs do not feel warm anymore, lower them carefully into the warm poaching water with a slotted spoon and give them a few seconds to heat through. Lift them out with the spoon. If the eggs came from the refrigerator, warm a pan of water until it steams before reheating them.
12. Set a poached egg on each bowl. Sprinkle with chopped scallions and sesame seeds, then drizzle over a little sesame oil.