Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky ribbons of egg in gingery broth with pak choi - light, fast and restorative.
Equipment: Saucepan
Measures and names
Ingredients
- 800 ml vegetable or chicken stock
- 3 eggs, beaten
- 15 g fresh ginger, sliced
- 1 tbsp tamari or soy sauce
- 1 pak choi (bok choy), shredded
- 2 spring onions (scallions), sliced
- 1 tsp sesame oil
Method
- Simmer the stock with the ginger for 5 minutes, then remove the ginger.
- Add the tamari and pak choi and simmer for 2 minutes.
- Swirl the soup and slowly pour in the beaten egg in a thin stream to form silky ribbons. Cook for 30 seconds.
- Serve topped with spring onions and sesame oil. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
A brilliant light lunch or starter. Use good stock - it's most of the flavour. Add cooked chicken or prawns to make it heartier.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 14 g | 4 g | 1 g | 10 g | 170 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
