Special Diet

Oriental Rice Soup with Egg and Greens

cook 30 mins
  • 4 spring onions
  • 100 g (3 1/2 oz) pak choi, roughly chopped
  • 2 tablespoons vegetable oil
  • 2.5 cm (1 in) piece root ginger, finely grated
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) jasmine rice
  • 100 ml (3 1/2 fl oz) rice wine
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 4 eggs
  • 1 tablespoon chilli oil, for drizzling
  • Finely slice the spring onions, keeping the white and green parts separate. Combine the green bits with the pak choi in a bowl and set aside.
  • Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2–3 minutes.
  • Add the rice, stir, then add the wine and bubble for a minute or so.
  • Add the soy sauce, vinegar and stock and simmer, stirring occasionally, for 10–12 minutes. Then stir in the reserved spring onions and pak choi and cook for a further 2–3 minutes. Meanwhile poach the eggs in two batches.
  • To serve, ladle the soup into 4 shallow soup bowls and top each one with a poached egg and drizzle over the chilli oil.
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