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Lettuce & Egg Soup
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Chef :
Hiroko ListonLettuce & Egg Soup
I often use Iceberg Lettuce for cooking. Here is a soup recipe that you can try. This soup recipe requires only Iceberg Lettuce and Egg, but you can add other Vegetables and Mushrooms such as Enoki OR Shiitake for better flavour. I usually don’t use Oil to make soups, but some drizzle of Rāyu (Chilli Oil) takes this soup to next level.
Ingredient
Food ration :
2 servings
1 tablespoon
Sake (Rice Wine)
1 clove
Garlic *grated
1/2 teaspoon
grated Ginger
2-3 leaves
Iceberg Lettuce *cut into bite-size pieces
Cooking instructions
* Step 1
Mix Potato Starch with Water in a small bowl. Whisk Eggs in a separate bowl. Prepare everything before you start cooking.
* Step 2
Place Chicken Stock, Sake (Rice Wine), Garlic and Ginger in a saucepan, and bring to the boil over medium heat. Add Iceberg Lettuce. When Lettuce is soft, it won’t take long, season with Salt and White Pepper. You may wish to add some Soy Sauce.
* Step 3
Stir the Potato Starch mixture very well, add it to the simmering soup, and stir. Once the soup is thickened, add whisked Eggs slowly in a circular motion into the soup, and stir gently.
* Step 4
Add some finely chopped Spring Onion and Toasted Sesame Seeds, drizzle with some Rāyu (Chilli Oil), and enjoy.
Note: if there is a photo you can click to enlarge it
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