chicken soy sauce soup with egg
- Serves: 4
- Calories: 59 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Tamago iri chikin-sūpu shōyu-aji
- 60 g boneless chicken thigh
- 60 g onion
- 1 egg
- 1 teaspoon soy sauce
- 600 ml chicken broth or soup stock
Chop the chicken and onion. Beat the eggs in a bowl.
Pour the chicken broth (or soup stock) into a pan. Bring to a boil and add the chicken and onion. Boil until done (about 1 to 2 minutes.)
Add the soy sauce and egg. Mix a couple times. Remove from the heat.
It is very easy to cook this soup. The combination of chicken, egg and soy sauce makes this an impressive soup.
Japanese foods recipes
Int'l. recipes with a Japanese twist