Ingredientes para Japanese Egg Soup With Peas Tamago To Kinusaya No Suimono
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Como fazer Japanese Egg Soup With Peas Tamago To Kinusaya No Suimono
- In a medium saucepan, bring 4 cups of dashi (or chicken broth) to a simmer over medium heat.
- Add 1 teaspoon of salt and 1/2 teaspoon of soy sauce. Stir to combine.
- Add 1 cup of fresh or frozen peas. Cook for 2-3 minutes, or until tender-crisp.
- Gently whisk 2 large eggs in a small bowl.
- Slowly drizzle the eggs into the simmering soup while stirring the soup clockwise with a spoon or chopsticks. This creates delicate egg ribbons.
- Continue stirring counter-clockwise until the eggs are just set but still slightly soft. Be careful not to overcook.
- Remove from heat and serve immediately. Garnish with a sprinkle of finely chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
22g
Fat
11g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Clear Soups Beverages Soups Stews Eggs Dairy Poultry Vegetables American Asian Japanese Dinner Party Fall Winter Eggs Chicken Stove Top Dietary Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Meat Taste Mood Savory Equipment Presentation Served Hot