Ginger Broth Bowl with Soft-Cooked Eggs and Vegetables

Name: Ginger Broth Bowl with Soft-Cooked Eggs and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 large eggs; 4 cups homemade bone broth; 2 large carrots, peeled and cut into thin rounds; 2 cups fresh spinach; 3 tablespoons fresh ginger, grated; 3 tablespoons scallion greens, thinly sliced; 1 tablespoon white wine vinegar; 1/2 teaspoon turmeric; Salt and white pepper to taste

easy · Eggs · 30 min · Serves 2

A deeply healing, Asian-inspired bowl — golden bone broth simmered with ginger, with soft-cooked eggs, tender carrots, and wilted spinach. Light yet satisfying.

Want to save this and plan your week?

Ingredients

• 4 large eggs
• 4 cups homemade bone broth
• 2 large carrots, peeled and cut into thin rounds
• 2 cups fresh spinach
• 3 tablespoons fresh ginger, grated
• 3 tablespoons scallion greens, thinly sliced
• 1 tablespoon white wine vinegar
• 1/2 teaspoon turmeric
• Salt and white pepper to taste

Method

1. Bring a small saucepan of water to a boil. Gently lower eggs in and cook exactly 7 minutes for soft-cooked (set whites, creamy yolk). Transfer immediately to ice water for 1 minute, then peel. 2. Meanwhile, bring broth to a simmer in a separate saucepan. Add ginger and turmeric. Simmer 8 minutes. 3. Add carrots and cook 5–6 minutes until tender. 4. Add spinach and stir until wilted, about 1 minute. 5. Stir in white wine vinegar. Season with salt and white pepper. 6. Halve the eggs. Ladle broth and vegetables into deep bowls, nestle egg halves in the center, and top with scallion greens.