Yuzu Shio Koji soup with a poached egg

This seasonal soup makes use of freshly shelled snap peas and tomatoes from our local farmers market. Vegetarians may substitute shiitake mushrooms for the spec or bacon.

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Ingredients

  • 2 oz podded sugar snap peas

  • 5 oz diced tomatoes

  • 2 eggs

  • 1 oz spec or bacon (Ai used duck spec from Gwen)

  • 1 Tbsp grated ginger

  • 1 Tbsp olive oil

  • 10 oz water

  • 1 Tbsp Yuzu Shio Koji

Directions

  1. Crack open 1 egg in a small heat resistant container and add just enough water to cover the surface of the egg.

  2. Make a hole in the middle of the yolk and microwave, uncovered, for 40 seconds. Repeat with other egg in a separate container.

  3. Heat olive oil in a pan, and sauté spec.

  4. Add peas to pan, and continue sautéing.

  5. Add water, and bring to a boil.

  6. Add diced tomatoes and grated ginger. Lower the heat and cook for just a few minutes more.

  7. Add Yuzu Shio Koji.

  8. Divide soup among 2 bowls, and top each with a poached egg.

Guest UserYuzu Shio Koji