Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4 spring onions
- 100grams pak choi, roughly chopped
- 2tablespoons vegetable oil
- 1 piece root ginger, 2.5 cm piece, finely grated
- 2 cloves garlic, finely chopped
- 200grams jasmine rice
- 1/3 cup rice wine
- 2tablespoons soy sauce
- 1teaspoons rice wine vinegar
- 1L vegetable stock
- 4 eggs
- 1tablespoons chilli oil (for drizzling)
Method
Step 1 of 5
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.
Step 2 of 5
Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2-3 minutes.
Step 3 of 5
Add the rice, stir, then add the wine and bubble for a minute or so.
Step 4 of 5
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.
Step 5 of 5
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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