3-minute first course: recipe for Chinese egg soup

No, we're not crazy. It is quite possible to make soup in three minutes. The main thing is that you have ready-made broth.

As you know, broth is one of those products that should always be in any kitchen. It can be cooked on any free day, frozen in portioned bags and thawed as needed to make soups and mashed potatoes based on it, as well as added to sauces, cereals, and stews. For freezing, we recommend making highly concentrated broth so that it retains all the flavors after defrosting and is not too watery.

This recipe is the case when you need ready-made broth. If you have a ready-made meat or vegetable broth, you can make the soup in just a few minutes.

Egg soup is very popular in Asia. In China, it's called Dan Hua Tang and is made with chicken broth, into which a beaten egg is poured in a thin stream, which is then folded into thin flakes. In addition, this soup is often prepared in Europe, America and Japan.

You will need:

• broth
• eggs
• soy sauce
• green onions

The amount of ingredients depends on the portions and thickness of the soup. One serving usually requires a glass of broth and one egg. In Asia, soy sauce is added to all dishes instead of salt. The eggs should be beaten with a fork and thickened with something, such as flour or starch, if desired. However, this step is not mandatory.

1. Heat the broth. Chop the onion with a knife.
2. Beat the eggs with soy sauce in a bowl and pour a thin stream into the pot with the broth, stirring constantly.
3. Sprinkle with green onions to serve.