Egg soup with cilantro
A gentle soup with an ethnic flavor.
The eggs are melted with Parmesan cheese, so it gives a rich flavor.
If you cook too much cilantro, the aroma will fade away, so add it quickly at the end.
The eggs are melted with Parmesan cheese, so it gives a rich flavor.
If you cook too much cilantro, the aroma will fade away, so add it quickly at the end.
How to make it
1
Make a cross cut tomato, pass it through boiling water, drop it in ice water, peel it off, and cut it into pieces.
2
Wash the cilantro thoroughly, finely cut the roots and finely cut the leaves.
3
Add [A] to the eggs and melt well. Cut the cotton tofu into dice.
4
Heat the bouillon soup and add the chopped tomatoes and tofu. When the soup is boiling, pour in the egg mixture and cook it without stirring too much.
5
Once the eggs are cooked, add the cilantro and cook for about 30 seconds. Finally, add flavor with soy sauce and pour it into a dish to finish.
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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