Deconstructed Egg Drop Soup with Ginger-Soy Poached Cod

Ingredients

• 4 Eggs
• 1.5 lbs Cod Fillets
• 6 cups Chicken Stock
• 1 tbsp Fresh Ginger
• 1 tsp White Pepper
• 4 heads Bok Choy

Instructions

1. 1

   Infuse chicken stock with ginger and white pepper. Simmer for 20 minutes and strain.

2. 2

   Gently poach cod fillets in the broth until they flake easily, then remove and keep warm.

3. 3

   Create a whirlpool in the simmering broth. Temper the eggs and slowly drizzle through a fork to create long, elegant ribbons.

4. 4

   Blanch bok choy in the remaining liquid.

5. 5

   Plate the cod in deep bowls, surround with egg ribbons, and pour over the clarified broth.