oriental soup with egg and greens
How to make oriental soup with egg and greens recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
4 spring onions
100 g (3½ oz) pak choi, roughly chopped
2 tablespoons vegetable oil
2.5 cm (1 in) piece fresh root ginger, finely grated
2 garlic cloves, finely chopped
200 g (7 oz) jasmine rice
100 ml (3½ fl oz) rice wine
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 litre (1¾ pints) hot vegetable stock
4 eggs
1 tablespoon chilli oil, for drizzling
Method:
Finely slice the spring onions, keeping the white and green parts separate. Combine the green bits with the pak choi in a bowl and set aside.
Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2–3 minutes.
Add the rice, stir, then add the wine and bubble for a minute or so.
Add the soy sauce, vinegar and stock and simmer, stirring occasionally, for 10–12 minutes.
Then stir in the reserved spring onions and pak choi and cook for a further 2–3 minutes.
Meanwhile, poach the eggs in two batches.
To serve, ladle the soup into 4 shallow soup bowls and top each one with a poached egg and drizzle over the chilli oil.
For Oriental rice & Asian green salad, place 300 g (10 oz) blanched and roughly chopped pak choi in a salad bowl with 6 sliced spring onions and 500 g (1 lb) cooked jasmine rice.
Make a dressing by whisking together 1 crushed garlic clove, 1 teaspoon grated ginger, ¼ teaspoon chilli oil, 2 tablespoons light soy sauce, the juice of 2 limes, a dash of rice wine vinegar and 4 tablespoons vegetable oil. Season, pour over the salad and toss to mix well before serving. Total cooking time 10 minutes.
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| oriental soup with egg and greens |
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