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Oriental Vegetable Broth with Poached Eggs

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 8dl Chicken broth
  • 15g Dried seaweed
  • 15g Dried mushrooms
  • 10g Bamboo shoots
  • 50ml Gallo Classic Extra Virgin Olive Oil
  • 4 Eggs
  • 1dl Gallo Modena Balsamic Vinegar
  • Fresh coriander, to taste

Rehydrate the dried mushrooms and seaweed in the chicken broth.
Poach the eggs in water and the Modena balsamic (1lt water to 1dl of vinegar).
Cut the bamboo shoots in julienne (thin square strips).
Laminate the mushrooms.
Serve with all solids on top of the poached eggs.
Drizzle with Gallo Classic Olive Oil.
Add the boiling hot chicken broth around the solids.

To poach the egg: bring to a boil the water and vinegar, create a spiral movement with a wire whisk and place the egg in the centre, that way the egg-white does not disperse in the water.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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