Recipe: Gingery Poached Egg Soup
Ingredients
- 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 tamari or soy sauce
- 12 ounces regular bok choy, Shanghai bok choy, or Napa cabbage
- 4 large eggs
- Thinly sliced scallions, shichimi togarashi , or furikake , for garnish (optional)
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