I love poached eggs for breakfast, but they also make for a fast healthy meal when I don’t have any other protein to cook with. I always have these ingredients in my pantry and fridge so this is a popular meal in my house.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp vinegar
- 250g brown rice noodles
- 2cm ginger root, peeled & finely grated
- 100g shiitake mushrooms, sliced
- 4 cups water
- 4 tbsp white miso paste
- 2 bok choy, washed & leaves separated
- 4 free-range or organic eggs
- 2 spring onions, sliced
- Chilli oil or flakes, to serve
Method
- To poach your eggs, bring a large pot of water to a simmer and add the vinegar.
- Bring another large pot of water to boil and add the noodles. Once cooked, drain and rinse with hot water then divide between four bowls.
- Add the grated ginger, shiitake mushrooms and 4 cups of water to the pot that cooked the noodles (no need to wash it). Bring to the boil, then reduce to simmer for 2-3 mins.
- Stir in the miso paste until it is dissolved, add the bok choy and turn off the heat.
- Now poach your eggs. The water should be hot, but not bubbling — a few bubbles at the base of the pan is perfect. Crack each egg into a small bowl and carefully add the eggs to the hot water and cook 3 mins for a runny yolk, or 4 mins for a hard yolk.
- Divide the miso soup and vegetables between the 4 bowls while the eggs poach.
- Remove the eggs from the water with a slotted spoon when they are cooked and place on top of the noodles.
- Garnish with the spring onions and drizzle over chilli oil (or flakes). Enjoy immediately.
- Tip: I love this served with a spoonful of kimchi or sauerkraut.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
