Whipped egg and tomato soup

1. Stage

I don't think I can teach you how to make chicken broth. But I dare. Peel carrots and onions, cut into large pieces. Wash the shanks, cut off the ends. We put all the chicken in a pot, pour cold water, let it boil and cook for 5-10 minutes. No salt or pepper.

2. Stage

While the chicken is boiling, we do the vegetables. Wash the ginger (about 5 cm, I can't be more precise, depends on the thickness of the root and my love for this product) and cut it into circles. Peel, you can of course peel a whole piece, but I prefer each ring. I find it less wasteful that way. Ginger is not fried. Grill carrots and onions in a dry pan until they are slightly charred around the edges.

3. Stage

Boil the chicken for about 5 minutes. Drain the water, pour 1-1.5 liters of cold water, add roasted vegetables, ginger, salt and pepper to taste. Bring to the boil. Reduce heat and cook for about an hour. In general, just cook normal broth. No bayou.

4. Stage

While the broth is boiling, cut the tomatoes into small cubes. I usually do not remove the skin, but it all depends on the purchased product. Garlic and ginger (5-6 cm again) are chopped finely, finely. If you like sesame oil - you can use only it, or mix it with sunflower oil. This is for frying.

5. Stage

In the pan where the vegetables were baked, heat the oil well and quickly fry the garlic and ginger. It is not necessary to brown them. Only fry.

6. Stage

Add the tomatoes, soy sauce, salt, pepper (better from the mill, more flavorful, this is not advertising, actually tastes better). We braise until the tomatoes soften. Forgot the most important thing - a couple of pinches of sugar to add. We test for salt and pungency. Adjust. The dressing thickened a little, the tomatoes fluffed up. Remove from the heat.

7. Stage

The dressing is ready, the broth is boiling. We continue the conversation. Two eggs whisked in a bowl. We slice the green onions obliquely, or we can slice them along the feather in thin strips. It's more interesting this way. They curl up and will look like noodles in the soup.

8. Stage

The chicken is cooked, the broth is ready. Ideally, it is better to strain the broth through gauze into another pot, but you can also simply remove the chicken and all the vegetables into a separate bowl with a slotted swatter. In the strained broth add our dressing. Do not add all of it at once. It all depends on the amount of broth and how thick you want your soup to be.

9. Stage

Now for the fun part. Let the broth and dressing come to a boil, stir well, and gradually pour in the whisked eggs, stirring the broth constantly. Again, look at the thickness. You should get thin white threads. That's it. Remove from the heat.

10. Stage

Pour onto plates, add onions. We eat. (This soup is very good in the morning when cold.)

11. Stage

Add a couple of shanks from the broth - you get a complete first course.

12. Stage

P.S. If there was a question - why cut off the bone? It's more convenient to eat that way. The bone becomes clean and the joint does not stick to the hand. (Well I eat poultry with my hands.)