preparation
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Heat vegetable stock in a saucepan.
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Wash the fennel, pak choi and spring onion thoroughly. Cut the fennel into thin slices, separate the leaves from the pak choi one by one and cut the spring onion into fine rings. Add all three ingredients to the soup.
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Wash the ginger thoroughly and grate it into the soup, complete with the peel, using a fine grater. Add the tamari and sesame oil and simmer for 5 minutes.
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Meanwhile, prepare the poached egg: Fill a pan with water and vinegar and bring to the boil. Stir with a tablespoon to create a whirlpool. Let the egg slide into this whirlpool. To do this, crack the egg on the edge of the pan and let it flow into the whirlpool from the side. Now let the poached egg simmer for 4 minutes at a medium temperature and carefully lift it out of the pan with a tablespoon and place it in the soup. Do the same with the second egg.
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For the vegan version: Cut the silken tofu into small cubes and add them to the soup at the end of the cooking process.
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Divide the soup between two bowls and garnish with freshly ground pepper and freshly grated ginger as desired.