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Asian soup

with eggs

Asian soup Cook Expert
 

Preparation : 10 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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Serves 6-8 :
1.2 L hot water
3 miso stock cubes
1 stalk lemongrass
1 spring onion
1 red chilli, deseeded
½ red onion
1 tsp cornflour
2 tsp soy sauce
2 tbsp rice vinegar
1 tin (170g) crab meat
8 g bunch coriander,
washed and chopped
3 eggs, beaten
100 g bean sprouts
for garnish:
spring onion and coriander
1Put the water and miso stock cubes in the metal bowl and run the EXPERT programme for 10 minutes/speed 5/100°C.
2Meanwhile, remove the tough outer leaves from the lemongrass stalk. Use only 6cm of the stalk from the bulb end. Finely chop the lemongrass and spring onion; thinly slice the chilli and red onion. Mix the cornflour with a little water and while the programme is running, pour it into the stock through the opening. Add the soy sauce, rice vinegar, spring onion and lemongrass.
3At the end of the programme, add the crab, coriander, chilli and red onion. Restart the EXPERT programme for 5 minutes/speed 3/90°C.
4About 1 minute before the programme ends, add the bean sprouts and gradually pour the beaten eggs through the opening into the soup.
5Serve piping hot in bowls with the bean sprouts; garnish with coriander.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If desired, you could replace the crab meat with chicken, which is less expensive.
Instead of miso stock cubes, use vegetable stock cubes.
For a lighter version, replace the eggs.​


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