Prep Time: 15 minutes (plus 4 hours for pickling the eggs)
Cooking Time: 25 minutes
Total Time: 4 hours 40 minutes
Serving Size: 4 servings
A warming, comforting soup with Japanese flavours that makes a great starter, lunch or light dinner
Ingredients
- 4 Duck Eggs
- 8 tbsp Sanbaizu Vinegar
For the soup:
- 1 Onion, finely chopped
- 2 tbsp Olive Oil
- 1 tbsp White Soy Sauce
- 2 Cloves Garlic, minced
- 350g Avocado, cut into chunks (about 2 Avocados)
- 1 Bunch Watercress
- 800ml Vegetable Stock
- 1 tbsp Lemon or Yuzu Juice
- Toasted sesame seeds to serve
Method:
- For the eggs, bring a pan of water to the boil, add the eggs and boil for 7-8 minutes for a soft boil. Peel and while still warm, place in a small container with the vinegar. Cover and leave for at least 4 hours in the fridge, turning once.
- For the soup, heat the oil in a pan over a medium heat. Add the onion and white soy sauce and sweat for 10-15 minutes until soft and sweet but not coloured. Add a splash of water if they look like they are sticking.
- Once cooked, add the garlic and cook 1 minute more. Allow to cool and add to a blender with the rest of the soup ingredients.
- Blend until smooth and either heat up or chill in the fridge.
- When ready serve sprinkled with toasted sesame, the pickled eggs and some fresh watercress.
Recipe by Susie @Gourmetglow