Egg soup with ginger

3 servings

15 minutes

Ginger egg soup is a delicate and warming dish that has found its place in Pan-Asian cuisine. Its simplicity makes it popular among both experienced cooks and those who enjoy quick yet refined flavors. A light chicken broth infused with the aroma of ground ginger and fresh green onions serves as the perfect base for airy 'webs' of beaten eggs. This soup has a mild, slightly spicy taste that provides coziness and comfort, especially on cool days. Ginger adds a pleasant sharpness that awakens the appetite and warms from within. Due to its lightness and nutritional value, the soup can serve as an ideal start to a meal or a standalone dish for those who appreciate flavor harmony and minimalism in cooking.

Energy value per serving

• Calories: 109.7
• Proteins: 9.5g
• Fats: 6.8g
• Carbohydrates: 1.8g

Ingredients

• Chicken broth: 500 ml
• Green onions: 1 bunch
• Egg yolk: 1 pc
• Chicken egg: 2 pc
• Ground ginger: 0.1 tsp

Cooking steps

1. Pour the chicken broth into a large pot.

   Required ingredients:

   • Chicken broth: 500 ml

2. Mix salt, ginger, and green onion in a pot and bring to a boil.

   Required ingredients:

   • Green onions: 1 bunch
   • Ground ginger: 0.1 teaspoon

3. In a small bowl, beat the eggs and egg yolk.

   Required ingredients:

   • Egg yolk: 1 piece
   • Chicken egg: 2 pieces

4. Now comes the most responsible moment: you need to slowly pour the eggs into the soup while constantly stirring. When the whites set and white 'webs' appear, you can turn off the heat - the soup is ready!

   Required ingredients:

   • Chicken egg: 2 pieces
   • Egg yolk: 1 piece