Eastern Chicken Broth with Shrimp and Egg Noodles
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Eastern Chicken Broth with Shrimp and Egg Noodles
Ingredients
- Chicken fillet - 2 pieces
- Peeled Cooked Shrimp - 10.6 oz
- Onion - 1 head
- Garlic - 5 cloves
- Dried Nori Seaweed - 1 piece
- Chicken Egg - 2 pieces
- Milk - 1 fl oz
- Soy Sauce - 2 fl oz
- Ginger - 1 teaspoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cook the broth from the chicken breasts in 2.5 liters of water (add salt while cooking the broth).
Step 2
Cut the nori sheet into strips, soak them in a small amount of water, and let them swell.
Step 3
Mix the eggs and milk in a separate bowl, add salt, and fry a flat pancake in a dry skillet.
Step 4
In a dry skillet, sauté the finely chopped onion and grated garlic.
Step 5
Remove the chicken breasts from the finished broth, chop them, and return them to the pot. Add the sautéed onion, garlic, soy sauce, and cooked peeled shrimp.
Step 6
Cut the egg pancake into thin strips and add them to the soup.
Step 7
Whisk the swollen nori with a whisk until smooth and pour it into the soup.
Step 8
Add fresh or dried ginger and black pepper.
Step 9
Bring the soup to a boil once more, and it's ready.
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