INGREDIENTS
Egg Drop Soup
Servings - 2 - 3
INGREDIENTS
Water - 1.3 litres
Chicken - 270 grams
Onions - 80 grams
Carrots - 90 grams
Black peppercorns - 1/2 teaspoon
Rock salt - 1/2 teaspoon
Bay leaf - 1
Eggs - 4
Prepared chicken broth - 1 litre
Ginger - 1 1/2 tablespoons
Spring onions - 30 grams
Soy sauce - 2 teaspoons
Spring onions - for garnishing
PREPARATION
- Take a heavy skillet, add 1.3 litres water, 270 grams chicken, 80 grams onions, 90 grams carrots, 1/2 teaspoon black peppercorns, 1/2 teaspoon rock salt, 1 bay leaf and mix it well.
- Bring it to a boil.
- Cover it with lid and cook for about 40 minutes on medium heat.
- Remove it from heat and strain the mixture.
- In a bowler dd 4 eggs and whisk it well.
- Take a another heavy skillet, add 1 litre prepared chicken broth, 1 1/2 tablespoons ginger, 30 grams spring onions, 2 teaspoons soys sauce and mix it well.
- Bring it to a boil.
- Then, add the egg mixture in it and mix it well.
- Again bring it to a boil.
- Cook for 8 - 10 minutes on medium heat.
- Remove it from heat.
- Garnish with spring onions.
- Serve hot.
Carrot Ginger Soup
Servings - 2 - 3
INGREDIENTS
Olive oil - 25 milliliters
Onions - 120 grams
Garlic cloves - 5
Ginger - 25 grams
Carrots - 350 grams
Vegetable broth - 1 litre
Salt - 1/4 teaspoon
Cinnamon powder - 1/4 teaspoon
Bay leaf - 1
Fresh cream - for garnishing
Fried onions - for garnishing
Pine nuts - for garnishing