Noodle soup with bok choy and egg

Boil the eggs hard in 8 minutes. Let scare under cold running water, peel and halve in length.

In the meantime, heat the oil in a frying pan and fry the garlic, onion and sambal on low heat for 5 min. Until the onion is tender. Add 1 1.2 liters of hot water and the bouillette tablets. Bring to the boil and add the noodle. Let it work for 4 minutes. Add the bamboo shoots and the bok choy. Cook for 2 minutes until the bok choy is softer, but still firm. Season with salt and pepper. Divide the soup over 4 bowls and place an egg in each bowl. Sprinkle with coriander and onions.