Middle Eastern Broth with Egg

Ingredients

• Chicken Broth1 cup (240 g)
• Egg1 count (55 g)
• Ginger1/2 slice (1 g)
• Soy Sauce1 teaspoon (5 g)
• Scallion1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Warm the broth in a pot.

2. 2

   Step 2

   Optional: Once heated, you can add the cornstarch (same amount of soy sauce) diluted in a bit of water to thicken.

3. 3

   Step 3

   Shred the ginger and chop the scallion.

4. 4

   Step 4

   Once boiled, add the ginger, soy sauce (light or dark) and add salt and pepper to taste.

5. 5

   Step 5

   Cover and cook over low heat for 10 minutes. Next, remove the remaining ginger.

6. 6

   Step 6

   Crack the egg in a cup and let it sit.

7. 7

   Step 7

   Bring the broth to boiling point again and cause a whirlpool with a spoon. Let the egg fall in the center carefully.

8. 8

   Step 8

   Cook for 3 minutes and turn the heat off.

9. 9

   Step 9

   In a soup plate, serve the broth with egg and add the chopped scallion on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Middle Eastern Broth with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.