Créé avec l’IA
Egg and Carrot Soup
35 min 554 kcal par portion Facile
Ingrédients
4 Portions
- large eggs4 pieces
- sliced carrots2 cups
- chicken broth4 cups
- soy sauce1 tablespoon
- ginger, grated1 teaspoon
- sesame oil1 tablespoon
- black pepper0,25 teaspoon
Instructions
- 1
In a large pot, bring the chicken broth to a boil over medium-high heat.
- 2
Add the sliced carrots to the boiling broth and cook until they are tender, about 10 minutes.
- 3
In a small bowl, beat the eggs until well mixed.
- 4
Slowly pour the beaten eggs into the pot while stirring the soup gently to create egg ribbons.
- 5
Add the soy sauce, grated ginger, sesame oil, and black pepper to the soup. Stir well to combine.
- 6
Taste the soup and adjust the seasoning if necessary.
- 7
Serve hot and enjoy your Egg and Carrot Soup.
