Egg soup with cilantro
This is a mild, ethnic-flavored soup.
The addition of melted Parmesan cheese to the egg gives it a rich flavor. Be careful
not to overcook the cilantro, as it will lose its aroma; add it quickly at the very end.
The addition of melted Parmesan cheese to the egg gives it a rich flavor. Be careful
not to overcook the cilantro, as it will lose its aroma; add it quickly at the very 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
Ingredientsfor 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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