Breakfast Broth

Serves: 1 

½ cup cooked rice or cooked vermicelli noodles

½ cup frozen garden peas

300ml bone broth

1 tbsp soy sauce

1 tsp freshly grated ginger

1 egg 

Spring onion, finely sliced

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Method:

1. Boil a kettle of water. Place the frozen peas in a bowl and cover with boiling water. Set them aside for 5 minutes and strain off the water. 

2. Bring a small pot of water to the boil. Cook the egg for 6 minutes, then place it in a bowl of cold water to stop the cooking process. 

3. Add the bone broth to a small saucepan. Bring to a gentle simmer, seasoning with the soy sauce and ginger. Remove from the heat. 

4. Place the peas and rice into a serving bowl. Peel the boiled egg and add it to the bowl. Pour over the warm broth and finish with sliced spring onion.  

Delicious, light and can be enjoyed any time of the day.