asian ginger egg breakfast bowl
👨🍳 Chefy Tip:
Flavor Profile
Ingredients
Shop ingredientsInstructions
Bring a small pot of water to a gentle boil. Add eggs and cook for exactly 7 minutes for a jammy soft-boiled yolk. Transfer to an ice bath, peel, and halve.
Heat olive oil in a skillet over medium-high heat. Add garlic and ginger, sauté 1 minute until fragrant.
Add shiitake mushrooms and cook 4-5 minutes until golden and tender. Season with salt and pepper.
Add bok choy cut-side down to the skillet. Add water or broth, cover, and steam 2-3 minutes until tender and bright green.
In a small bowl, whisk together tamari and sesame oil to make the drizzle.
Divide the cooked brown rice between two bowls.
Top each bowl with sautéed mushrooms, bok choy, and a halved soft-boiled egg.
Drizzle with the tamari-sesame sauce, scatter scallions and sesame seeds over the top, and serve immediately.
Shiitake mushrooms contain lentinan, a powerful beta-glucan that has been shown to enhance immune function, reduce inflammation, and support gut health. They are also one of the few plant-based sources of vitamin D.