Japanese broth with egg and roe

Name: Japanese broth with egg and roe
Total time: 20 min
Yield: 3 servings
Ingredients: 1.33 ст. л. Соевый соус; 16.67 г Морская капуста; 6.67 г Тунец; по вкусу Соль; по вкусу Молотый черный перец; 0.33 ст. л. Кукурузный крахмал; 20.00 г Икра; 0.67 шт Куриное яйцо; 0.33 пучок Зелень

A light and sophisticated soup with sea kelp, tuna, and caviar. The broth is thickened with cornstarch, enriched with beaten egg, and garnished with red caviar and fresh herbs.

Total: 20 min
Standard serving: 122.3 g

Soups
Japanese cuisine
Lunch
Dinner
Easy
Quick
Quick and easy
Under 30 minutes

Ingredients

Total 9

Soy sauce
19.95 ml≈ 1.5 tbsp
Sea cabbage
16.67 g
Tuna
6.67 g
Salt
to taste
Black peppercornsмолотый
to taste≈ 1.5 pcs
Cornstarch
2.97 g≈ 1 tsp
Caviar
20 g
Chicken egg
33.5 g≈ 2/3 pcs
Herbs
16.5 g≈ 3.5 stalk

Instructions

1
Step 1
Pour cold water over the sea kale and bring to a boil. Add salt, pepper, soy sauce and dried tuna. Simmer for 3 minutes.
2
Step 2
Dissolve cornstarch in warm water and stir well. Pour the cornstarch mixture into boiling broth, stirring constantly. Cook until thickened.
3
Step 3
Whisk the eggs and slowly pour into the soup, stirring constantly. Cook for 2 minutes.
4
Step 4
Add caviar and chopped herbs. Serve hot.

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Instructions

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Step 2

Step 3

Step 4

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