KOMPAS.com – At dawn, eating warm and nutritious dishes can be the best choice to maintain energy throughout the day. One of them can be made, namely ginger egg soup.
The combination of warm ginger, savory chicken broth, and egg -rich eggs make this dish not only tasty, but also healthy to start fasting.
To be more delicious, egg soup can be added with various stuffing such as sweet corn, shiitake mushrooms, and crab claws.
When interested in making ginger egg soup for dawn at home, see the recipe quoted from the book “500 Favorite Cuisine Recipes” Karya Sisca Soewitomo (2011) published by PT Gramedia Pustaka Utama below.
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Ginger egg soup:
- 2 tablespoons of cooking oil
- 1 tablespoon of sesame oil
- 2 cloves of garlic (loading)
- 2 centimeters of ginger (peeled and load)
- 1 liter of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon pepper powder
- 12 boiled crab claws
- 200 grams of canned sweet corn
- 150 grams of canned asparagus (cut into pieces)
- 5 Fresh Shiitake Mushrooms (Iris)
- 1 tablespoon of sago flour (dissolve with a little water)
- 3 eggs (beaten loose)
- 1 leeks (finely sliced)
- Coriander leaves to taste
Complementary material:
- Rawi chili slices (mixed with soy sauce)
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How to make ginger egg soup:
1. Heat cooking oil with sesame oil in the pan, then saute garlic until fragrant. Add the broth and ginger, then cook until the broth boils.
2. Pour the beaten egg into the broth to form fibers, then thicken with sago flour solution. Bring to a boil again until the soup is thickened.
3. Add salt, pepper powder, crab claws, corn, asparagus, and shiitake mushroom slices, then cook briefly until all the ingredients are cooked.
4. Correction of taste with salt and flavoring, then serve warm with a sprinkling of sliced leeks and coriander leaves.
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