Silky ginger broth with egg ribbons, jasmine rice and bok choy

≈ $2.69/serving$3.15at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• egg4 ea
• jasmine rice1 cup
• vegetable stock4 cups
• gingera thumb
• corn starch1 tbsp
• bok choy2 small heads
• sesame oil2 tsp
• green onion2 stalks
• frozen corn1 cup

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Simmer the broth

• •Meanwhile, bring the vegetable stock to a simmer with the ginger thinly sliced.
• •Simmer 8 minutes, then fish out the ginger.
• •Add the corn.
• •Whisk the corn starch with 2 tbsp cold water and stir it in.
• •Simmer 1 minute until the broth turns lightly silky.

3Egg ribbons

• •Beat the eggs well.
• •Stir the simmering soup in a slow circle and pour the egg in a thin stream so it sets into ribbons.
• •Season to taste with salt and white pepper.

4Sesame bok choy

• •Halve the bok choy lengthwise.
• •Steam it cut side down in a covered pan with 2 tbsp water for 3 minutes until tender.
• •Drizzle with the sesame oil and a pinch of salt.

5Plate

• •Scoop the rice into two bowls and ladle the soup over or alongside.
• •Top with the bok choy and the sliced green onions.