Poached Egg Soup

Poached Egg Soup

LonoLife Chicken Bone Broth paired with ginger, cabbage, and poached eggs creates a savory broth bowl, whether it's sweater weather or not!


  • 6 cups water and 2 scoops LonoLife broth
  • 1 teaspoon toasted Asian sesame oil or vegetable oil
  • 2 (1/4-inch) thick slices fresh ginger
  • 1 cloves garlic, very thinly sliced
  • 1 tablespoons soy sauce
  • 6 ounces cabbage
  • 2 large eggs
  • Thinly sliced scallions for garnish (optional)


1. Heat the oil in a saucepan over medium-high heat until it shimmers. Add the ginger and garlic, consistently stirring, for about 1 minute or until the garlic is a golden color.

2. Stir in water, LonoLife Bone Broth, and soy sauce. Bring to a boil. Prepare the cabbage by cutting into bite-sized chunks.

3. Add cabbage to the soup, stir, and bring back to a boil. Simmer and crack the eggs into the soup, keeping the eggs as far apart from each other as possible. Cook till the egg whites are set but the yolks are still runny, 3 to 4 minutes. Serve quickly and garnish to your taste!

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