Egg Soup with Vegetables
What does it include?
Ingredients
- 720 ml chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- pinch of white pepper
- 1 teaspoon sesame seed oil
- 50 in guilt
- 50 g sliced mushrooms
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
How to prepare it step by step?
Preparation
- Heat the chicken broth in a wok over medium heat until it begins to boil.
- Add the salt, sugar, pepper, and sesame oil, stirring well to combine.
- Add the peas and mushrooms, cooking until tender, about 3-4 minutes.
- Stir in the cornstarch mixture, cooking until the soup thickens slightly.
- Beat the eggs and pour them in a thin stream, stirring gently to form egg strands.
- Cook for 1-2 more minutes until the egg is fully set.
Full description
A light and comforting soup with egg and vegetables, ideal for quick starters or dinners. Its delicate flavor is enhanced by the touch of sesame oil. The soup features tender peas and mushrooms, providing a delightful texture contrast. The sesame oil adds a subtle nutty aroma, while the cornstarch thickens the broth to a velvety consistency. This dish is a harmonious blend of flavors and textures, perfect for a cozy meal.
