Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup water
- 1/2 cup chopped water pepper (also known as smartweed)
- 3 eggs, beaten
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, bring the chicken broth and water to a boil.
2. Add the chopped water pepper and let it simmer for 5 minutes.
3. In a small bowl, mix the cornstarch and water until smooth.
4. Slowly pour the cornstarch mixture into the soup while stirring constantly. Let it simmer for another 2 minutes.
5. Slowly pour the beaten eggs into the soup while stirring constantly. The eggs will cook instantly and form ribbons.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 5g
- Protein: 8g
Substitutions for ingredients:
- Water pepper can be substituted with other leafy greens such as spinach or kale.
Variations:
- Add cooked chicken or shrimp for a heartier version of the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to stir the soup constantly when adding the eggs to prevent clumping.
- Adjust the amount of water pepper according to your taste preference.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the soup becomes too thick, add more water or broth to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Water pepper is a common ingredient in Chinese cuisine and is believed to have medicinal properties.
Flavor profiles:
- The soup has a savory and slightly spicy flavor from the water pepper.
Serving suggestions:
- Serve the soup as a light lunch or as a starter for a Chinese-inspired meal.
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