Poached Egg Soup
Warm up with a cozy bowl of Poached Egg Soup, a nourishing and flavorful dish that’s as quick to make as it is satisfying. This light yet protein-packed soup combines the comforting base of chicken or vegetable stock with aromatic ginger and garlic, umami-rich soy sauce, and a pop of tangy rice vinegar. Tender greens like spinach or bok choy wilt beautifully into the broth, while gently poached eggs add silky richness and an irresistible runny yolk. Finished with a drizzle of sesame oil and fresh scallions, this 15-minute recipe is the perfect balance of simplicity and sophistication. Whether served alone or paired with crusty bread or steamed rice, it’s a wholesome meal that will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 4 cups chicken or vegetable stock
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 whole eggs
- 2 stalks scallions (green onions)
- 2 cups spinach or bok choy
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel and finely mince the garlic. Peel and thinly slice the ginger. Slice the scallions, separating the white and green parts.
In a medium-sized pot, bring the chicken or vegetable stock to a gentle simmer over medium heat.
Add the minced garlic, sliced ginger, and the white parts of the scallions to the pot. Let them simmer for 5 minutes to flavor the broth.
Stir in the soy sauce, rice vinegar, sesame oil, salt, and black pepper. Taste and adjust seasoning if needed.
Add the spinach or bok choy to the broth and simmer for 2 more minutes until wilted.
Reduce the heat to low. Carefully crack one egg into a small bowl, then gently slide it into the simmering broth. Repeat with the remaining eggs, ensuring they do not touch.
Cover the pot with a lid and let the eggs poach in the broth for 3-4 minutes, or until the whites are set, and the yolks are still slightly runny.
Ladle the soup into bowls, making sure each serving gets a poached egg. Garnish with the green parts of the scallions.
Serve the soup hot, optionally with a side of crusty bread or steamed rice.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6157 mg | 268% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
