GINGER POACHED EGG SOUP
 
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. In saucepan heat oil.
  2. Sauté ginger and garlic slices until garlic is a bit golden
  3. Add bok choy and stir another minute
  4. Add Bragg soya seasoning to deglaze, then carefully pour in broth and bring back to a simmer.
  5. Crack eggs into simmering broth until whites are firm and yolks are still runny.
  6. Or poach eggs separately then add to soup.
  7. Or try my food wrap method mentioned above.
  8. Ladle into serving bowls, drizzle each with a bit of sesame oil and garnish with sliced onion.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/asian/ginger-poached-egg-soup/