Poached Egg Soup

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4 cup chicken broth
2 slices fresh ginger root
4 egg
2 cup 2% milk
1 tbsp olive oil
2 cup sliced mixed, assorted mushrooms, such as Shiitake (caps only), Oyster, Cremini or Enoki
1/4 cup fresh cilantro leaves
1 green onion, thinly sliced
2 tbsp grated Parmesan cheese
olive oil drizzle, to taste
salt and pepper to taste
olive oil drizzle, to taste salt and pepper, to taste crusty bread for serving (optional)
Nutritional Facts
Amount Per Serving
210 Calories
15 g
12 g
13 g


1. In a large, deep saucepan, over medium-high heat, bring broth and ginger to a gentle simmer. Crack each egg into a small dish or saucer; slide eggs into simmering broth, one at a time. Cook until whites are set and yolks are soft, about 3 to 4 minutes (3 minutes makes a runnier egg).  Remove eggs with slotted spoon; place into 4 soup bowls. Add milk to broth and simmer for 2 minutes or until hot.

2. Meanwhile, heat 1 tbsp (15 mL) of the oil in a large skillet over high heat. Sauté mushrooms for 1-2 minutes, until just wilted. Divide among soup bowls.

3. Remove and discard ginger. Ladle broth into bowls and garnish with cilantro, green onion and cheese. Drizzle with olive oil and season with salt and pepper to taste. Serve with fresh crusty bread.

Tip: Add in cooked brown rice or quinoa and extra vegetables for a comforting meal.

Tip: To bump up the protein in this recipe, add cooked, shredded chicken or cubed pancetta.