Borderline Broth

Ingredients

• 2 liters chicken broth (or vegetable broth)
• 4 large eggs
• 200 g snow peas
• 200 g carrot, thinly sliced on the diagonal
• 1 leek, in rings
• 2 cloves garlic, finely chopped
• 1 piece fresh ginger (3 cm), sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• salt and pepper to taste
• fresh coriander for garnish

Method

1. Bring the broth to a boil in a large pot.
2. Add ginger, garlic, carrot, and leek, and simmer for 10 minutes.
3. Meanwhile, hard-boil the eggs for 8 minutes, cool under cold water, peel, and halve lengthwise.
4. Add the snow peas to the soup and cook for another 3 minutes.
5. Season the soup with soy sauce, rice vinegar, salt, and pepper.
6. Ladle the soup into wide bowls or deep plates.
7. In each bowl, arrange the halved eggs in a straight line across the center, forming a mountain range that divides the bowl.
8. Garnish with fresh coriander.

Serving notes

• Serve strictly: the eggs form a straight line across the bowl.
• Ensure vegetables are visible on both sides of the 'border'.