Gingery Poached Egg Soup Recipe

Gingery Poached Egg Soup

Like a warm comforting hug

Looking for a clean soup that won’t leave you feeling heavy and tired? Look no further. On days when I am not feeling my best, this is one of my go-to bowls of yummy goodness.

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Ingredients

1 tablespoon toasted sesame oil

2 inches ginger | peeled and sliced into 1/4 slices

4 garlic cloves | thinly sliced

6 cups stock

2 tablespoons soy sauce or tamari

1 pound Asian greens | bok choi (sliced vertically into half or quarters) or napa cabbage (sliced into ribbons)

4 large eggs

Possible Garnishes: green onions, shichimi togarashi, or furikake

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Instructions

Step One

In a soup pot heat the oil over medium-hot heat until shimmering. Add the ginger and garlic and cook until fragrant for about 1 minute—stirring often. Do not let it burn.

Step Two

Add the broth and soy sauce and bring to a boil. Wash, trim, and prep your Asian greens. Add the greens to the soup, stir to combine, and bring back up to a boil.

Step Three

Lower the heat to just a simmer. Here you have two choices, you can poach the eggs separately from the soup and then simply add to the finished bowl before serving, or you can crack the eggs into the soup and poach them there. The first method gives you a little forgiveness in case the poaching doesn’t go perfectly, you can simply try again - but if you are confident in your poach game - go ahead and do it directly in the soup. Simmer undisturbed until the whites of the eggs are just set, but the yolks are still runny—3-4 minutes.

Step Four

Carefully ladle the eggs and soup into bowls without breaking the eggs. Top with green onions, shichimi togarashi, and furikake. Serve immediately. Enjoy.