A warming, light, and nourishing dish, Gingery Poached Egg Soup is perfect for chilly days or when you need a quick, comforting meal. The ginger-infused broth provides a gentle spice, while poached eggs add protein and richness. This simple yet flavorful soup can be customized with greens, noodles, or vegetables for a versatile and satisfying meal.
Ingredients
For the Soup Base:
- 6 cups chicken or vegetable broth
- 1 tbsp fresh ginger, finely grated or sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional, for heat)
- Salt and pepper, to taste
For the Poached Eggs:
- 4 large eggs
- 1 tbsp white vinegar (optional, to help poach the eggs)
Optional Add-Ins:
- 1 cup baby spinach, bok choy, or kale
- 1 cup cooked noodles (like soba, ramen, or rice noodles)
- 1/2 cup sliced mushrooms, carrots, or zucchini
For Garnish:
- Sliced green onions
- Fresh cilantro
- Toasted sesame seeds
Directions
- Prepare the Broth:
- In a medium pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the ginger, garlic, soy sauce, sesame oil, and chili flakes (if using). Simmer for 5–7 minutes to allow the flavors to infuse. Taste and adjust seasoning with salt and pepper as needed.
- Poach the Eggs:
- Fill a small saucepan with water and bring it to a gentle simmer. Add white vinegar if using.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the eggs in, one at a time.
- Poach the eggs for 3–4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- Add Optional Ingredients:
- If you’re adding greens or vegetables, stir them into the broth and cook until tender, about 3–5 minutes.
- For noodles, add them to the broth and cook according to package instructions or until heated through.
- Assemble the Soup:
- Divide the broth (and any added vegetables or noodles) among serving bowls.
- Gently place a poached egg on top of each bowl.
- Garnish and Serve:
- Sprinkle with sliced green onions, fresh cilantro, and toasted sesame seeds.
- Serve warm and enjoy immediately.
This Gingery Poached Egg Soup is a quick and wholesome recipe that balances the richness of the egg with the zing of ginger and the umami of the broth. It’s perfect for a light lunch, dinner, or even as a soothing remedy for cold days.
