Serves
Serves 1
Total Time
15 Minutes
Ingredients
1 tsp of toasted sesame oil
1cm of fresh ginger, peeled and sliced
1 star anise
350ml of chicken stock
1 tsp of soy sauce
A small handful of curly kale, torn into bite sized pieces
1 large British Lion egg, whisked
1 spring onion, finely sliced
Coriander leaves, to garnish
Sesame seeds, to garnish
Method
Step 1
Heat the sesame oil in a small saucepan over a medium heat. Add the ginger and star anise and cook gently for one minute.
Step 2
Add the chicken stock and soy sauce and bring to the boil.
Step 3
Add the kale, season with salt and pepper and simmer for three minutes.
Step 4
Reduce the heat to a gentle simmer and pour in the whisked egg in a steady stream. Leave for a minute to allow the egg ribbons to set.
Step 5
Pour the soup into a warm bowl and garnish with the spring onion, coriander leaves and sesame seeds.
Credit: British Lion eggs www.eggrecipes.co.uk
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