Yellow chive egg soup
If the bouillon seems thicker in the middle, add some water to adjust the flavor. When pouring egg mixture into the soup, the key is to mix it by cutting it with chopsticks to prevent the eggs from being uneven.
How to make it
1
Put the bouillon, salt and pepper in a pot and heat it.
2
Break the eggs in a bowl, add the Parmesan cheese and mix.
3
Cut the long onion into dice and cut the yellow chive into 1cm wide pieces.
4
Add the chopped assatsuki to the egg mixture from [2] and mix.
5
Put the green onions and yellow chives in the boiling soup, and when they boil again, pour in the egg mixture from [4] little by little.
6
Once it reaches a boil, remove from heat and place in a bowl. Topped with parsley to finish off.
Ingredients for 3 people
-
- Basic Bouillon
- 500cc
-
- salt
- A little
-
- Pick it
- A little
-
- egg
- 2
-
- Parmesan cheese
- 20g
-
- Long onion
- 50g
-
- Yellow chives
- 50g
-
- Asatsuki
- 1 tablespoon
-
- For parsley
- A little
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