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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice. Ingredients:
2 cups chicken broth |
1/2 tablespoon gingerroot, grated |
1 tablespoon chili-garlic sauce |
2 tablespoons soy sauce (to taste) |
1/4 cup rice vinegar (to taste) |
1 egg, beaten |
Directions:
1. Mix everything but the egg in a saucepan and heat, over medium.
2. Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
3. Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
4. Serve.
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