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Simple Zucchini Egg Soup

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 3 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🥒 1/2 zucchini, sliced
    • 🥚 2 eggs, beaten
    • 1/2 tbsp soy sauce
    • 🧂 1/2 tsp salt
    • 🧅 Chopped green onion, to taste
    • Black pepper, to taste

  • Broth Base

    • 1 sheet kombu (5cm x 5cm)
    • 10 dried anchovies

PASSOS

1

Prepare the ingredients: beat the eggs with a pinch of salt, slice the zucchini thinly.

2

In a pot, add water, kombu, and dried anchovies. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.

3

Increase heat to high and add the sliced zucchini to the broth.

4

Add soy sauce to the soup and stir well.

5

Pour in the beaten eggs and stir gently. Turn off the heat and season with salt.

6

Garnish with chopped green onion and a sprinkle of black pepper. Serve hot.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 8g
    Proteína
  • 5g
    Carboidratos
  • 4g
    Gorduras

💡 Dicas

Use fresh zucchini for the best flavor and texture.You can substitute kombu with vegetable stock if unavailable.Serve immediately for the best taste and texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.