Egg and cilantro soup
8 servings
30 minutes
Egg and cilantro soup is a refined dish of Pan-Asian cuisine, captivating with its lightness and rich flavor. Its roots trace back to the traditions of Eastern culinary arts, where the ability to create an aromatic broth and combine textures is a true art. The broth is infused with spicy ginger and garlic, enriched by the depth of soy sauce. Delicate strands of egg white flow gently within it, creating a silky consistency. Fresh cilantro and green onions complete the composition, adding freshness and harmony to the dish. This soup is perfect as a light warming meal on a cool day or as an elegant appetizer for the main course. It combines simplicity in preparation with elegance in presentation, making it indispensable for lovers of Eastern gastronomy.
1
Crush unpeeled garlic with the flat side of a knife, and chop the ginger into small pieces using a plate. Pour chicken broth and soy sauce into a pot, add ginger and garlic, and after boiling, simmer on medium heat for 10 minutes.
- Chicken broth: 2 l
- Ginger: 10 g
- Soy sauce: 1 tablespoon
- Garlic: 2 cloves
2
Then strain the broth and return it to the heat. In a small bowl, mix water and starch, then pour it into the broth. Cook until thickened - this will take about 1 minute. Chop green onions and cilantro and add them to the broth.
- Cornstarch: 2 tablespoons
- Water: 2 tablespoons
- Spring onion: 10 g
- Cilantro: 6 g
3
Lightly beat the eggs. Stir the broth in the pot with a spoon and, while it continues to swirl, gently pour in the eggs - it should form something like ribbons. Remove the pot from the heat and let it sit for 2 minutes. Then, use a fork to break the eggs into small pieces, season with salt and pepper, and serve.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
