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.
1
Pour the chicken broth into a large pot.
- Chicken broth: 500 ml
2
Mix salt, ginger, and green onion in a pot and bring to a boil.
- Spring onion: 1 bunch
- Ground ginger: 0.1 teaspoon
3
In a small bowl, beat the eggs and egg yolk.
- 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!
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
5
