Egg soup with cilantro
This is a mild soup with an ethnic flavor.
The Parmesan cheese melted into the eggs gives it a rich flavor.
If you cook the coriander for too long, it will lose its aroma, so add it at the end.
The Parmesan cheese melted into the eggs gives it a rich flavor.
If you cook the coriander for too long, it will lose its aroma, so add it at the end.
How to make it
1
Make a cross cut in the cherry tomatoes, dip them in boiling water, drop them into ice water to blanch, then cut them into wedges
2
Wash the coriander thoroughly and roughly chop the roots and leaves
3
Add [A] to the eggs and beat well. Dice the firm tofu
4
Heat the broth and add the chopped tomatoes and tofu. Once the soup is boiling, pour in the egg mixture and cook without stirring too much
5
Once the eggs are cooked, add the coriander and cook for about 30 seconds. Finally, add soy sauce to flavor the dish, pour into serving bowls, and it's done
Ingredients for 4 people
-
- Fruit tomato
- 2
-
- Palm
- 2 bundles
-
- egg
- 2
-
[A]
- Salt and pepper
- 1/2 tsp
-
- Parmesan cheese
- 3/2 tbsp
-
- Cotton tofu
- 200g
-
- Bouillon soup
- 800cc
-
- soy sauce
- 1 tsp
[PR]
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