Good evening! ! This is PAO.
Today is a Chinese-style soup with plenty of vegetables♪

Shredded ginger is the key! The refreshing aroma of ginger makes it delicious even though it is light in flavor.
The taste is firmly determined.

Ingredients (for 2-3 people)

New onion: 1/2 piece
Carrot…1/2
Shimeji mushrooms…1/2 bag
Ginger…1 piece
Chicken soup base: 2 teaspoons
Salt and pepper…a little
Water…500ml
Egg…1 piece

*Potato starch: 1/2 tablespoon
*Water: 1 tablespoon

How to make

1.Slice the onion thinly and cut the carrot into slightly thick pieces. Cut the ginger into strips.
Remove the stems from the shimeji mushrooms and loosen them.

2.Bring the water and chicken stock to a boil in a small pot, add the vegetables, ginger, and mushrooms, and simmer until the vegetables are soft.

3.Adjust the taste with salt and pepper, and add the potato starch dissolved in water little by little to reach your desired consistency.

Add a thin layer of beaten egg and when it has set to about half-cooked
Stir thoroughly and it’s done! !

Adding the eggs through a colander will make them fluffy.
If you want an eggy taste, add it to a chopstick.

©PAO

Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)

Ginger is the key♪ Fluffy Chinese soup with fresh onions and carrots using ingredients you already have at home: Pao’s easy home-cooked meal Powered by Livedoor Blog (blog.jp)