GINGER POACHED EGG SOUP
Today’s recipe qualifies as an easy meatless meal. Lots of garlic, broth and ginger for the base. Eggs and bok choy filled in the rest to give us a well-rounded nutritious supper.
I used vegetable broth but chicken or beef broth would add extra dimension. I’ve also used a spoonful or two of miso paste in the past for that added immunity-probiotic boost. Loosen the miso with a bit of broth or water then stir in at the end so the simmering broth doesn’t kill all the good stuff.
To keep the poached eggs from dispursing throughout the liquid I cooked them in pouches of food wrap lowered into the simmering broth, then released them back into the broth. Spreading the wrap with a bit of oil kept the egg from sticking. Two to three minutes was perfect for well-cooked white and runny yolks. As you may remember, I have just one burner to work with in my galley so the fact that I need only one pot was a bonus….fewer dishes to wash too.
Thanks to the kitchn for the inspiration.
- 1 tbsp sesame oil, plus more to garnish
- 5 -6 thin slices peeled fresh ginger
- 2 cloves garlic, thinly sliced
- 4-5 cups vegetable broth
- 2 tablespoons Bragg seasoning or soya sauce
- 12 baby bok choy, chopped (about 4 cups)
- 4 large eggs
- Thinly sliced green onions to garnish
- In saucepan heat oil.
- Sauté ginger and garlic slices until garlic is a bit golden
- Add bok choy and stir another minute
- Add Bragg soya seasoning to deglaze, then carefully pour in broth and bring back to a simmer.
- Crack eggs into simmering broth until whites are firm and yolks are still runny.
- Or poach eggs separately then add to soup.
- Or try my food wrap method mentioned above.
- Ladle into serving bowls, drizzle each with a bit of sesame oil and garnish with sliced onion.