Nutrition Facts
4 servings
4
Recipe for Chicken Broth with Herbs, Poached Egg and Japanese Pearls in Parsley Juice.
Enjoy this recipe for herb chicken broth with poached egg and Japanese pearls in parsley juice. This reimagined ramen will delight and surprise the taste buds of your guests. Easy to prepare, it will become one of your must-haves.
Ingredients
1 Leek white.
1 Carrot
1 Parsley
3 Green onion
4 Egg
2 Chicken broth
1 Sherry vinegar
Salt
Pepper
Directions
1
Peel and slice the vegetables into thin rounds.
2
Pour them into a pot with 1.2 liters of cold water, the chicken bouillon cubes, the vinegar, and a tied bunch of parsley. Bring to a boil.
3
Then pour the traditional Japanese pearls into the broth in a rain-like manner. Cook for 30 minutes while stirring regularly.
4
Break the eggs one by one into a cup. Slide them in one after the other into the simmering broth. Let them poach for 2 to 3 minutes, then gently remove them. Also remove the parsley.
5
Pour the broth into 4 deep bowls. Gently add the poached eggs and serve immediately.
6
To finish, a tasty suggestion: You can serve your chicken broth with Japanese pearls and poached egg alongside corn muffins.
Ingredients
Ingredients
1 Leek white.
1 Carrot
1 Parsley
3 Green onion
4 Egg
2 Chicken broth
1 Sherry vinegar
Salt
Pepper
Directions
Directions
1
Peel and slice the vegetables into thin rounds.
2
Pour them into a pot with 1.2 liters of cold water, the chicken bouillon cubes, the vinegar, and a tied bunch of parsley. Bring to a boil.
3
Then pour the traditional Japanese pearls into the broth in a rain-like manner. Cook for 30 minutes while stirring regularly.
4
Break the eggs one by one into a cup. Slide them in one after the other into the simmering broth. Let them poach for 2 to 3 minutes, then gently remove them. Also remove the parsley.
5
Pour the broth into 4 deep bowls. Gently add the poached eggs and serve immediately.
6
To finish, a tasty suggestion: You can serve your chicken broth with Japanese pearls and poached egg alongside corn muffins.
Notes
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