I was poaching an egg for my breakfast – it sat atop a bundle of asparagus, steamed in the microwave, wrapped in a slice of smoked salmon. You don’t need a recipe for something so quick and simple, but it was very very good, and would work on a low cal day too.
Anyhoo, I decided to poach an additional egg for use later.
Gok’s soup had as its main ingredients broccoli, split into stalks and tops, and spring onions. The stalks and spronions were sauteed in a little coconut oil, and then the tops were added, along with a cup of chicken stock, and a half cup of cooked rice (I use some from a pack of microwave rice, lime and coriander flavour). The recipe called for fresh ginger, but I didn’t have any so I added a few slivers from my sushi ginger jar.
Simmer everything together for about 15 minutes, until soft. Blend with a dash of sesame oil and soy sauce in my trusty stick blender. (I’ve been using this every day for the past while – I don’t even put it away any more!)
Presentation is important for this one – put the egg in a bowl, and carefully pour the soup around it. Drizzle with some sesame oil, sprinkle some sesame seeds, and a few dots of chopped chilli (I get mine from a jar).
It looked really pretty!
If I was doing it again, I would do the egg fresh, so that it was warmer, and runny. But the combination of smooth green soup, the soft egg, the crunch of seeds and a kiss of chilli was a winner.
Filed under: Food, recipes | Tagged: broccoli, goks wok, poached egg |
Dancing At Lunacy 
Looks great!