KOMPAS.com – Soup dishes such as soup are better eaten when it rains or the weather is cold. You can also make mushroom egg soup which has a thick and clear sauce.
So that there are thin egg fibers in the soup sauce, pour in the beaten egg whites little by little while continuing to stir.
The following is a recipe for mushroom egg soup that you can try, quoted from the book “Egg Favorite Dish” the work of Budi Sutomo (2006) published by Puspa Swara.
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Material:
- 1,600 ml chicken stock
- 100 gr crab meat (boiled)
- 60 gr button mushrooms (thinly sliced)
- 100 gr white tofu (cut into cubes)
- 1 1/2 tablespoons cornstarch or cornstarch (dissolve in a little water)
- 2 egg whites (well beaten)
Seasoning ingredients:
- 4 cloves garlic (finely chopped)
- 2 cm ginger (finely chopped)
- 2 tbsp soy sauce
- 1/2 tbsp lime juice
- 1 spring onion (finely sliced)
- 3 pieces of celery (finely sliced)
- 1 tsp fine salt
- 1/4 tsp ground pepper
- Pour the stock into a saucepan to bring to a boil, then add the garlic and ginger. Cook until it boils.
- Season with soy sauce, salt, pepper and lime juice. Add crab meat, tofu and button mushrooms, then cook and stir until evenly mixed.
- Pour in the cornstarch and water solution, then stir and cook until the sauce thickens.
- Set the stove heat to low, slowly pour in the beaten eggs while stirring until thin fibers or threads form. Cook until boiling, then remove from the stove.
- Pour the soup into serving bowls, add chopped spring onions and celery to taste. Serve.
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