Preparation
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Heat the vegetable broth in a pot.
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Thoroughly wash the fennel, pak choi, and spring onion. Slice the fennel thinly, separate the pak choi leaves individually, and cut the spring onion into fine rings. Add all three ingredients to the soup.
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Thoroughly wash the ginger and grate it with a fine grater, including the peel, into the soup. Add tamari and sesame oil and let simmer for 5 minutes.
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Meanwhile, prepare the poached egg: Fill a pot with water and vinegar and bring to a boil. Stir with a tablespoon to create a whirlpool. Gently slide the egg into the whirlpool by cracking it on the edge of the pot and letting it flow sideways into the whirlpool. Let the poached egg cook for 4 minutes at medium heat, then carefully lift it out with a slotted spoon and place it in the soup. Repeat with the second egg.
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For the vegan version: Cut silken tofu into small cubes and add them to the soup at the end of the cooking process.
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Divide the soup into two bowls and garnish with freshly ground pepper and freshly grated ginger as desired.
