Asian-style chicken, carrot and egg soup
A light, warming soup with ginger, garlic and Kikkoman Soy Sauce. Tender chicken and delicate egg ribbons create a nourishing base, balanced by fresh vegetables. Quick to make, it’s a simple taste of home-style Asian cooking.
Preparation
Step 1
1 tbsp vegetable oil – ½ onion – ½ red chilli, finely chopped – 1 garlic clove, finely chopped – ½ tsp grated ginger – 150 g chicken breast fillet – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Chop the onion. Sauté the chopped onion, chilli, garlic and ginger in the vegetable oil. Add the sliced chicken breast and Kikkoman Soy Sauce. Stir-fry for 2 minutes, stirring constantly.
Step 2
1 carrot – 1 red pepper – 600 ml chicken stock or water
Add the chopped carrot and red pepper. Sauté for 1 more minute, then pour in the hot broth or water. Simmer over low heat for 15 minutes.
Step 3
1 egg – 2 ½ tbsp wheat flour – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
In a small bowl, whisk together the egg, flour, and Kikkoman Soy Sauce. Slowly pour the mixture into the simmering soup in a thin stream while stirring. Bring to a boil and serve.
Tip:
Instead of the egg and flour mixture, you can use rice noodles or udon for a more filling soup. A splash of Kikkoman Sesame Oil added just before serving enhances the flavour of the broth.
Recipe-ID: 1562
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1 tbsp vegetable oil – ½ onion – ½ red chilli, finely chopped – 1 garlic clove, finely chopped – ½ tsp grated ginger – 150 g chicken breast fillet – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Chop the onion. Sauté the chopped onion, chilli, garlic and ginger in the vegetable oil. Add the sliced chicken breast and Kikkoman Soy Sauce. Stir-fry for 2 minutes, stirring constantly.
1 carrot – 1 red pepper – 600 ml chicken stock or water
Add the chopped carrot and red pepper. Sauté for 1 more minute, then pour in the hot broth or water. Simmer over low heat for 15 minutes.
1 egg – 2 ½ tbsp wheat flour – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
In a small bowl, whisk together the egg, flour, and Kikkoman Soy Sauce. Slowly pour the mixture into the simmering soup in a thin stream while stirring. Bring to a boil and serve.
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