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スープ（卵スープ）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

egg : 2 pieces
(A)Water : 500ml
(A) Light soy sauce : 小さじ2
(A)Mirin : 大さじ1
(A)Chicken soup base : 小さじ1
(A) Salt : 2つまみ
(A) Umami seasoning : 1つまみ
酢 : 大さじ1
ごま油 : 少々
水 : 小さじ2
片栗粉 : 小さじ2

Time required

10minutes

Procedure

1) Combine seasonings 00:45
Put (A) into the pot.
Warm over low heat.
2) make egg wash 01:40
Crack the eggs into a container and whisk to break up the whites.
3) Make potato starch dissolved in water 02:23
Add water and potato starch to a container and mix.
4) 加熱する 02:51
1が沸騰したら火を止める。
3を再度混ぜ、スープを混ぜながら入れる。
弱中火にかけて混ぜながら沸騰させる。
スープを混ぜながら2を4回に分けて入れる。
5) 盛り付ける 05:50
器に4を注いで完成。

Point

・A delicious egg soup recipe that you'll want to eat every day.
・If there are any lumps of egg white left, the soup will turn cloudy, so mix until there are no lumps of egg white left.
-Thickening the soup with potato starch dissolved in water will prevent the temperature from dropping, and the eggs will cook and the soup will not turn white and cloudy.