These classic Egg Soups are quick and easy to make in just 15 minutes and always tastes so cozy and comforting.
According to taste, combine chopped ginger and garlic with a bit of oil and fry until garlic is barely golden-brown around the edges. Takes about one minute. Our standbys are bok choy, napa cabbage, shredded spinach or shredded brussel sprouts and carrots. Zucchini noodles or kale cut into fine strips which a delicious and nutritious addition.
You can also add a dollop of your favourite hot sauce to spice things up a bit. We often make this for a light lunch using 6 cups of consommé but you can easily trim it down or bump it up.
Trim ends from bok choy or cabbage and slice thinly. If you want to leave the bok choy in tact that’s ok too. Chop some green onions set aside in separate bowl.
Bring infused consommé to a boil (we use whatever infusion is handy, all blends work for this recipe) add garlic, ginger and selected veg. Bring consommé back to low boil.
Lower heat to maintain a simmer. Crack eggs into the broth, keeping the eggs as far apart from each other as possible. Cover and simmer undisturbed until the whites are set but the yolks are still runny, 3 to 4 minutes. Any longer and your egg yolk will be hard. Serve immediately, topped with chopped scallion.