Seafood Soup with Quail Eggs and Bok Choy. Authentic and incredible tasting...
PREPARATION: 10 min
COOKING: 15 min
2 cups any seafood (I used "seafood blend', shrimp, scallops, calamari)
6 quail eggs
2 medium Bok Choy, trimmed and cut into 3-inch pieces
1 minced garlic clove
1 thinly sliced large shallot
2 tsp olive oil
8 cups vegetable or chicken broth
salt and pepper to taste
In a medium soup pot, heat the olive oil.
Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
Add the broth, seafood and season with salt and pepper.
Bring to a boil, cover the pot and reduce the heat to low.
Allow the soup to simmer for 10 minutes.
Meanwhile whisk eggs in a small bowl until they are light and fluffy.
Once the soup is boiling, slowly pour in the egg mixture. Immediately stir to break up the eggs.
Add the Bok Choy and cook over moderate heat for 2-3 minutes. Enjoy!