Poached Eggs in Soup? Yes please.
Posted: | Categories: Substack Archives | Tags:substackThis soup is your reason to make bone broth. I made two quarts this weekend with short rib bones from the freezer and woke up the next morning thinking about what I’d make with it. That’s when you know it’s going to be good.
For extra protein, I added eggs to the soup. Poaching isn’t complicated. Crack the eggs directly into simmering broth and you have a cozy lunch in just a few minutes. See for yourself:
This week’s recipes are all about staying warm and eating well. Here’s what’s on the menu:
Breakfast Soup
Sesame Ginger Soup (Vegan)
Green Goddess Soup
If you only want to eat soup this month (and who doesn’t), here are a few more faves:
Breakfast Soup
For my step-by-step soup guide, head to the deep dive.
This is the perfect clean-out-the-fridge soup. If you have an ingredient not listed, throw it in! Zucchini, broccoli, and greens make great additions. The bone broth I made had big chunks of short rib, which made the soup so hearty and filling. You could also add a cup of leftover shredded chicken.
Sesame Ginger Soup with Tofu
If you’re making the above soup, you already have most of the ingredients for this one. And vice versa. This has a kick of ginger to give you an extra immunity boost, and is packed with lots of veggies and tofu to make it extra filling. Perfect for weeknight dinners or a WFH lunch.
Green Goddess Soup
Not to be confused with green soup, this brothy soup has rice noodles and the most flavorful chicken meatballs that cook right in the broth. The longest part is rolling the balls—once that’s done, it’s ready to go.
