Poached Egg Soup
by Nadia Perlman
Serves 4
1 tbsp sesame oil
2 cloves fresh garlic, pressed
6 cups Bon Sip Chicken FODMAP Bone Broth
2 tbsp low sodium soy sauce
1 ½ cups baby bok choy, cut into 1 inch pieces
4 large eggs
Thinly sliced green onions for garnish
Heat sesame oil on medium heat in saucepan until shimmering. Add garlic and stir until fragrant, less than 1 minute. Add Bon Sip Chicken FODMAP Bone Broth and soy sauce and bring to a simmer. Add baby bok choy to soup and stir. Maintain the simmer and crack eggs into the soup. Be sure to crack them far apart from the other. Simmer until egg white is set and yolk is soft boiled, about 3-4 minutes. Serve immediately. Garnish with thinly sliced green onions.
1 tbsp sesame oil
2 cloves fresh garlic, pressed
6 cups Bon Sip Chicken FODMAP Bone Broth
2 tbsp low sodium soy sauce
1 ½ cups baby bok choy, cut into 1 inch pieces
4 large eggs
Thinly sliced green onions for garnish
Heat sesame oil on medium heat in saucepan until shimmering. Add garlic and stir until fragrant, less than 1 minute. Add Bon Sip Chicken FODMAP Bone Broth and soy sauce and bring to a simmer. Add baby bok choy to soup and stir. Maintain the simmer and crack eggs into the soup. Be sure to crack them far apart from the other. Simmer until egg white is set and yolk is soft boiled, about 3-4 minutes. Serve immediately. Garnish with thinly sliced green onions.