Gingery Poached Egg Soup
adapted from The Kitchn
1 tablespoon toasted Asian sesame oil or vegetable oil
5 (1/4-inch-thick) slices fresh ginger
2 cloves garlic, very thinly sliced
6 cups low-sodium chicken or vegetable broth
2 tablespoons soy sauce
12 ounces regular bok choy, Shanghai bok choy, or Napa cabbage
4 large eggs
Thinly sliced scallions, for garnish (optional)
1. Heat the oil in a Dutch oven or wide pot over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring constantly, until the garlic is just golden-brown around the edges, about 1 minute.
2. Carefully add the broth and soy sauce (it may sputter) and bring to a boil. Meanwhile, trim the stem ends from the bok choy or cabbage. If using Napa cabbage or large bok choy, cut into 1 1/2-inch pieces.
3. Add the bok choy or cabbage to the boiling soup, stir to combine, and bring back to a boil. Lower the heat to maintain a simmer and crack the eggs into the soup, keeping the eggs as far apart from each other as possible. Simmer undisturbed until the whites are set but the yolks are still runny, 3 to 4 minutes. Serve immediately, topped with scallions if desired.
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