Asian Rice Soup With Poached Eggs. This delicious Asian inspired dish is sure to hit the spot.
150g beef mince
150g pork mince
4 garlic cloves, finely chopped
1⁄4 tsp chilli flakes, plus extra to serve
3 tbsp flour
3 shallots, peeled, halved, thinly sliced
120ml vegetable oil
20g piece ginger, peeled, finely chopped
2 spring onions, roots trimmed, chopped, green and white parts separated
1L chicken stock
50ml white wine vinegar
200g jasmine rice (steamed day before)
1 tsp fish sauce
2 tsp soy sauce
40g mizuna or shiso cress
Chili flakes (optional)
Place mince in a bowl and stir in half the garlic and the chilli. Season with salt. Cover and set aside in fridge.
Place flour in a small dish, add shallots and toss to coat. Heat 100ml of the oil in a frying pan. Add floured shallots and stir-fry until golden. Drain on paper towel.
Heat remaining oil in a large saucepan over a medium heat. Fry remaining garlic with the ginger and white part of spring onions for 1 minute. Add stock and bring to the boil. Using teaspoonfuls of mince mixture, make small balls and add to the stock mixture. Simmer for 10 minutes.
Meanwhile, pour 1.5 litres of water into a large saucepan, add vinegar and bring to the boil. Crack the eggs into a small glass or bowl,
keeping yolks whole. Remove pan from heat, stir the water to create a whirlpool, then slide each egg into the water individually. Using a spoon, fold each of the egg whites around the yolks. Return the pan to the heat and cook the eggs for 4-5 minutes. Remove with a slotted spoon, cover and keep warm.
Add rice to the stock mixture and bring to the boil. Add fish and soy sauce.
Pour soup into 4 bowls. Top each with a poached egg, green part of spring onions, fried shallots and mizuna. Sprinkle with chilli flakes to your liking. Serve.