Deconstructed Egg Drop Soup with Ginger-Soy Poached Cod
An elevated Chinese-inspired dish using advanced poaching techniques to create ribbon-thin egg strands and buttery cod.
Total
1h
Prep
20 min
Cook
40 min
Serves
4
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Recipe serves 4
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
Infuse chicken stock with ginger and white pepper. Simmer for 20 minutes and strain.
- 2
Gently poach cod fillets in the broth until they flake easily, then remove and keep warm.
- 3
Create a whirlpool in the simmering broth. Temper the eggs and slowly drizzle through a fork to create long, elegant ribbons.
- 4
Blanch bok choy in the remaining liquid.
- 5
Plate the cod in deep bowls, surround with egg ribbons, and pour over the clarified broth.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 42 g |
| Carbohydrate | 4 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 850 mg |
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