Japanese soup - scrambled Eggs with chicken, very interesting in the preparation. Each time you add a product opens a new bouquet of aromas. Prepared quickly, and the result will surprise you and opens one of the parties to the intricacies of Japanese cuisine.
|Cooking time 15 minutes||Number of servings 2|
In hot water put a sheet of seaweed and bring to a boil.
Then add fish flakes or like me, small dried anchovies.
Allow to cook for 3-4 minutes and strain the broth.
The broth has such a pleasant aroma or I would say, the smell of the sea.
In the broth add the soy sauce, wine and sugar.
The scent is more intense.
Standing and just enjoying
Next comes onion, cut into wedges or strips.
Cook on low heat, very quiet boil 2 minutes.
Add chicken for 8 minutes, sliced into small pieces.
The egg I separated the white and the yolk, but it does not matter, you can just gently beat with a fork the two eggs.
But, as I shared at the beginning of added protein, mix lightly, cover, and let boil for 3 minutes, and then put the egg yolks for 3-4 minutes.
Put the Basil leaves and shut down. When applying these leaves can be removed.
The aroma was such that I wanted to eat it right there at the stove.
Parallel to the boiled rice noodles in salted water 10 minutes.
When serving, put in a Cup of noodles, and pour soup on top.
Decorate and sprinkle with fresh Basil.
Delicious, simply beyond words!
Served with Japanese milk bread according to the recipe of our dear Svetlana - Miss.
Prepared yeast SAF-Moment, with the addition of turmeric.
Here's the recipe: http://www.povarenok .ru/recipes/show/604 14/
Thank you, Svetlana, for the wonderful bread recipe, it was just the way my Japanese soup.