Japanese egg soup not only for children
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ingredients
8 dl chicken broth 5 pcs baby carrots 4 tbsp cornflour 4 tbsp cold water 3 pcs egg pcs fresh chives for dressing
progress in the video above
A very popular and easy soup in our house. Ready to serve in minutes.
1. Bring the chicken stock to the boil. 2. Add baby carrots and cook for 15minutes or until soft. 3. Remove the baby carrots from the broth. 4. In a bowl, mix the cornflour with the water. 5. Add to the broth. Bring to the boil. 6. In a bowl, whisk the eggs. 7. Add to the soup. Do not stir. Count to 5, then stir gently. Bring briefly to the boil. 8. Serve with finely chopped carrots and fresh chives.
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