Entrée
Chinese Egg Drop Soup
10 minPour 3Nutri-Score B€
B
10 min
10 minChinese Egg Drop Soup
recette de
Khin’s Kitchen
@khinskitchen
3 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (beaten with a pinch of salt)Produits laitiers3 morceaux
chicken brothÉpicerie750 ml
saltÉpices5 g
garlic (minced)Fruits et légumes2 morceaux
white pepper (ground)Épices1 g- cornstarch (mixed into a slurry with water)Épicerie12 g
water (for the cornstarch slurry)Autres45 ml- sesame oilÉpicerie5 ml
spring onion (chopped)Fruits et légumes2 morceaux
par portion
Nutrition
90kcal
- Glucides
- 5 g
- Protéines
- 7 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Beat the eggs
- Beat the eggs with a pinch of salt in a bowl.
- Set aside.
- Étape 2
Simmer the broth
- Bring the chicken broth to a boil in a pot.
- Add the minced garlic, white pepper and salt.
- Reduce the heat and bring to a gentle simmer.
- Étape 3
Add the eggs
- Pour the beaten eggs gently into the simmering soup while stirring slowly.
- Étape 4
Thicken the soup
- Stir in the cornstarch slurry.
- Keep stirring until the soup reaches the desired consistency.
- Étape 5
Season and finish
- Taste and add more salt and white pepper if needed.
- Finish with sesame oil and chopped spring onions.
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