Recipe Ingredients
- 4 large eggs
- 2 tbsp olive oil
- 4 green onions, thinly sliced, plus more for garnish
- 1 (1-inch) knob ginger, finely grated
- 3 cloves garlic, minced
- 1 cup kimchi, cut into 1-inch pieces, plus 1/2 cup kimchi brine
- 5 cups low-sodium chicken broth
- 1/2 cup low-sodium soy sauce
- 4 cups roughly chopped bok choy
- 1 (16-ounce) bag Fortune Avenue Pork and Cabbage Potstickers
- Toasted white sesame seeds, for garnish
Recipe Directions
- In a small pot over medium-high heat, bring 2 quarts of water to a boil. Gently drop eggs into water. Cover and remove from heat. Allow eggs to cook for 6 to 7 minutes, until soft-boiled. Drain and rinse eggs with cold water, or place in an ice bath. Peel eggs and slice in half lengthwise just before serving. Set aside.
- Heat oil in large heavy-bottom pot or Dutch oven over medium heat. Add green onions, ginger and garlic and cook, stirring occasionally, until fragrant, about 30 seconds.
- Stir in broth, kimchi, kimchi brine and soy sauce and bring to a simmer, about 4 to 5 minutes.
- Add bok choy and potstickers and cook, stirring occasionally, until bok choy is tender and potstickers are fully heated through, about 4 to 5 minutes.
- Divide soup between 4 bowls. Top evenly with additional green onions, soft-boiled eggs and sesame seeds. Serve and enjoy.
