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In a large pot over high heat, bring water to
boil.
Add the rice vermicelli noodles and cook according
to the instructions on the package. Then drain the
noodles and set it aside.
Place stock, 3 cups of cold water and soy sauce in
a large saucepan. Bring to a boil over medium
heat.
Add mushrooms and bok choy. Simmer, partially
covered for about 4 minutes.
Add fish and simmer for 2 to 3 minutes or until
fish is just cooked through.
Crack 4 eggs into it. Cook them for about 3
minutes. The whites should be white and the yolk
still soft.
Ladle the soup, mushrooms, egg and bok choy into
the rice vermicelli. Serve
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