Oriental chicken broth with shrimp and egg noodles
4 servings
40 minutes
Eastern-style chicken broth with shrimp and egg noodles is a dish that combines the tenderness of chicken broth, the rich flavor of shrimp, and the airy texture of egg crepe. It draws inspiration from Eastern culinary tradition where harmony of ingredients plays a key role. Nori adds a light sea note to the soup while ginger and garlic deepen the flavor. This warming and aromatic dish is perfect for a cool evening when you want something both light and nourishing. With its combination of protein richness and subtle spices, the soup not only satisfies hunger but also fills you with energy. Served hot, garnished with fresh strips of egg crepe and a pinch of black pepper, it creates true delight for gourmets.
1
Boil broth from chicken breasts in 2.5 liters of water (salt should be added during the cooking process).
- Chicken breast fillet: 2 pieces
2
Cut the nori sheet into strips, pour a little water over them, and let them swell.
- Dry seaweed nori: 1 piece
3
Mix eggs and milk in a separate bowl, add salt, and fry a flat pancake in a dry pan.
- Chicken egg: 2 pieces
- Milk: 50 ml
4
In a dry pan, sauté finely chopped onion and grated garlic.
- Onion: 1 head
- Garlic: 5 clove
5
Remove the chicken breasts from the prepared broth, chop them, and add them back to the pot. Also add fried onions, garlic, soy sauce, and boiled peeled shrimp.
- Chicken breast fillet: 2 pieces
- Onion: 1 head
- Garlic: 5 clove
- Soy sauce: 70 ml
- Peeled shrimp: 300 g
6
Cut the egg pancake into thin strips and add to the soup.
- Chicken egg: 2 pieces
7
Whisk the swollen nori until a homogeneous mass forms and pour it into the soup.
- Dry seaweed nori: 1 piece
8
Add fresh or dried ginger and black pepper.
- Ginger: 1 teaspoon
- Ground black pepper: to taste
9
Boil the soup once more, and it's all ready.