Rinse and soak dried anchovies for 10 minutes. Drain.
Heat vegetable oil in a medium sized pot. Add anchovies and stir fry for about 2 minutes.
Add garlic and stir fry for another 30 seconds.
Pour in water. Bring to a boil and season with salt*** and pepper. Reduce heat and allow soup to simmer for 5 minutes.
Break in the eggs and lightly break yolks with a pair of chopsticks.
Add bok choy and mee suah and continue to cook for 2 to 3 minutes. Turn off heat.
Divide into 4 bowls. Garnish with green onions and a few drops of sesame oil.
**If you prefer not to use dried anchovies, it may be substituted with 4 oz (115g) ground pork. Alternatively, omit the anchovies and use 6 cups (1.5 liters) chicken stock.***Mee suah (wheat vermicelli) is salty. Give it a taste test before adding salt.