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“Recovery” soup with poached egg (or vegan: silken tofu)

25min

Total time

15min

Preparation time

239 kcal

Calories

Ingredients

ingredients for persons

800 ml vegetable broth

  • small bok choy

  • fennel

  • spring onion(s)

  • tbsp tamari

  • tbsp sesame oil

  • cm thick piece of ginger

  • organic eggs or silken tofu (approx. 40g per person)

  • tablespoons apple or red wine vinegar (for poaching)

  • teaspoon freshly ground pepper

preparation

  1. Heat vegetable broth in a pot.

  2. Wash the fennel, bok choy, and spring onion thoroughly. Slice the fennel thinly, separate the bok choy leaves, and finely slice the spring onion. Add all three ingredients to the soup.

  3. Wash the ginger thoroughly and grate it into the soup using a fine grater, including the peel. Add the tamari and sesame oil and simmer for 5 minutes.

  4. Meanwhile, prepare the poached egg: Fill a pot with water and vinegar and bring to a boil. Stir with a tablespoon to create a whirlpool. Gently slide the egg into this whirlpool. To do this, crack the egg against the side of the pot and let it flow sideways into the whirlpool. Let the poached egg cook for 4 minutes over medium heat, then carefully lift it out of the pot with a tablespoon and place it in the soup. Repeat with the second egg.

  5. For the vegan version: Cut silken tofu into small cubes and add them to the soup at the end of the cooking process.

  6. Divide the soup between two bowls and garnish with freshly ground pepper and freshly grated ginger, if desired.

Ingredients

Preparation

Nutritional values

ingredients for persons

800 ml vegetable broth

  • small bok choy

  • fennel

  • spring onion(s)

  • tbsp tamari

  • tbsp sesame oil

  • cm thick piece of ginger

  • organic eggs or silken tofu (approx. 40g per person)

  • tablespoons apple or red wine vinegar (for poaching)

  • teaspoon freshly ground pepper

preparation

  1. Heat vegetable broth in a pot.

  2. Wash the fennel, bok choy, and spring onion thoroughly. Slice the fennel thinly, separate the bok choy leaves, and finely slice the spring onion. Add all three ingredients to the soup.

  3. Wash the ginger thoroughly and grate it into the soup using a fine grater, including the peel. Add the tamari and sesame oil and simmer for 5 minutes.

  4. Meanwhile, prepare the poached egg: Fill a pot with water and vinegar and bring to a boil. Stir with a tablespoon to create a whirlpool. Gently slide the egg into this whirlpool. To do this, crack the egg against the side of the pot and let it flow sideways into the whirlpool. Let the poached egg cook for 4 minutes over medium heat, then carefully lift it out of the pot with a tablespoon and place it in the soup. Repeat with the second egg.

  5. For the vegan version: Cut silken tofu into small cubes and add them to the soup at the end of the cooking process.

  6. Divide the soup between two bowls and garnish with freshly ground pepper and freshly grated ginger, if desired.

per serving

Energy

239 kcal

Fat

13.2 g

Carbohydrates

14.2 g

of which sugar

10.6 g

Protein

13.7 g

Nutrition Facts

Did you know that fennel is rich in fiber, vitamin C and potassium? This valuable ingredient in our "Recovery" soup supports digestion, strengthens the immune system and promotes healthy heart function. Enjoy the health benefits of this delicious vegetable in every sip!