Peking Soup

Name: Peking Soup
Total time: 20 min
Yield: 4
Ingredients: 1 × garlic clove; 2.5 g ginger; 2 × spring onions; 1 × chili; 2 × eggs; 20 g rice or corn starch; 1 × chicken bouillon cube; 1500 ml water; 30 ml soy sauce; 5 ml sesame oil

A traditional Chinese soup known for its lightness and refreshing taste. It is prepared on a broth base, thickened, and finished with egg ribbons.

Ingredienti

1garlic clove

2,5 gginger

2spring onions

1chili

2eggs

20 grice or corn starch

1chicken bouillon cube

1500 mlwater

30 mlsoy sauce

5 mlsesame oil

Passaggi

Prepare the ingredients

Mince 1 garlic clove and grate 2,5 g ginger. Finely chop 2 spring onions and 1 chili (remove the seeds).

Prepare the egg mixture

Crack 2 eggs into a bowl and whisk lightly.

Mix the starch

Mix 20 g rice or corn starch with a small amount of cold water.

Heat the broth

Add 1 chicken bouillon cube and 1500 ml water to a pot. Heat until the cube is dissolved. Add the minced garlic, ginger, and some of the spring onions. Bring to a boil.

Add seasonings

Stir in 30 ml soy sauce and the chili.

Thicken the soup

Pour the starch mixture in a thin stream into the soup, stirring constantly. Let simmer for 3 minutes.

Add the eggs

Turn the heat to low. Drizzle the beaten eggs in a thin stream into the soup to form egg ribbons.

Finish and serve

Season with 5 ml sesame oil and garnish with the remaining spring onions.