Ingredients
- 1 free-range chicken egg
- Broccoli florets
- Carrots
- Beef broth
- Spring onions
- Celery
- Garlic
- Red onions
- Tomato
Instructions
-
Begin by finely chopping the garlic, red onions, and tomato. In a pan, sauté the garlic and red onions until they release a fragrant aroma and turn golden brown.
-
Once the onions and garlic are aromatic and slightly caramelized, add water to the pan. Stir in thinly sliced carrots and allow them to cook until they start to soften.
-
Add broccoli florets to the pan. Continue cooking until the water reaches a rolling boil and the broccoli becomes tender.
-
Gently crack the free-range chicken egg into the pan, stirring continuously to incorporate it into the broth. Season the soup with beef broth powder, a pinch of salt, and a touch of sugar.
-
Just before serving, stir in finely chopped celery and spring onions for added freshness and flavor.
-
Taste the soup and adjust the seasoning if needed. Once everything is cooked to your liking, serve the soup hot and enjoy the comforting flavors of this delightful Indonesian egg soup! 😋
This soup is perfect for a warm and satisfying meal, showcasing a harmonious blend of fresh vegetables and savory egg in a flavorful broth. Enjoy it as a nourishing lunch or a light dinner!