Express recipe: My vegetarian broth with shiitake, asparagus & poached egg

There's nothing like a comforting, fragrant broth to make you feel good, even when you're short on time! This express version marries the umami depth of shiitake mushrooms with the freshness of asparagus and the softness of a poached egg. Perfect for a solo gourmet break!

Ingredients (for 1 person)

• A few small green asparagus spears, halved
• ½ jar of Mon Bouillon Végé+Shiitaké
• 1 tbsp as el Hanout
• 1 fresh egg
• 1 tablespoon soy sauce (optional)
• Salt and pepper
• Optional: soba noodles or marinated tofu

Preparation

1. Asparagus stew

1. Pour ½ jar of veg+shiitake broth into a small saucepan.
2. Add the asparagus, ras el hanout and, if desired, a drizzle of soy sauce.
3. Simmer for 10 minutes over low heat, until the asparagus is tender and perfectly infused with the spices.

2. Perfect poached egg

1. Bring a pan of water to the boil and add a tablespoon of white vinegar (to preserve the white).
2. Carefully break the egg into the water and cook for 3 minutes, until the yolk is still runny.
3. Remove with a skimmer and drain lightly on absorbent paper.

3. Dressing and finishing

1. Pour the broth and asparagus into a deep bowl.
2. Carefully place the poached egg in the center.
3. Sprinkle with a few fresh herbs (coriander, chives or parsley) for a touch of color and freshness.

To transform this broth into an even more satisfying dish, add :

• Cooked soba noodles: dip in the broth just before serving.
• Marinated tofu: dice and reheat for a few moments in the broth.

Inspired by Pascale Naessens' Keto cure, this recipe combines speed, lightness and an explosion of flavours!

Perfect for a cosy moment, it adapts to your every whim.