Poached egg shirataki broth
Ingredients
Instructions
- 2 packs of shirataki
- 4 Extra-fresh organic eggs
- 40 cl Tomato coulis
- 40 cl Homemade vegetable broth
- 2 tbsp. Vinegar
- Parsley
- Drain the shirataki. Immerse them for 1 minute in a pot of boiling water then drain them again. Put them in a large saucepan with the tomato coulis, the vegetable broth and heat everything over low heat.
- Meanwhile, bring a large pot of water to a simmer with the vinegar. Break the eggs into it, separating them well from each other and leave to poach for 3 minutes. Serve the shirataki in 4 bowls. Drain the eggs with a slotted spoon and place each in a bowl.
- Sprinkle with parsley and serve immediately.
Poached egg shirataki broth
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