Chinese egg soup

This soup is a classic that is not usually missing in any Chinese restaurant. Here we have added tofu to give it more consistency, although in the original recipe it is not usually used.

If you like oriental food, you will love this soup. It is also very easy to do.

INGREDIENTS (4 people):

• 7 cups and a half (1.5 liters) chicken broth
• 200 grams (7 oz) of tofu
• 2 large eggs
• 2 shallots
• 2 tablespoons of grated ginger
• 2 tablespoons soy sauce
• 2 cloves of garlic
• 1 teaspoon of brown sugar 
• 3 tablespoons vegetable oil

Some details about the ingredients:

The shallot is a mixture of onion and garlic. They are used a lot in oriental cuisine but also in French. They are very easy to find in any supermarket.

It is useless to use ginger powder because it contains little water. You must buy the fresh rhizome - there are everywhere - and grate it yourself.

There is no salt because soy sauce contains a lot of it. It would be strange if it had to be added but if necessary, you can add a little more soy sauce.

The oil that is generally used is sesame. It is not easy to find around here, so you can use sunflower oil, corn or similar.

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In a saucepan over medium heat we pour the oil and in it we fry the crushed garlic and grated ginger. They should not be toasted.

Add the chicken broth, bring it to a boil and then lower the heat to cook for about 10 minutes. With this we get the broth to take on the flavor of ginger. It is what will give it the oriental touch.

We add the soy sauce and brown sugar. If you have used purchased chicken broth, make sure that it is not too salty when adding the soybeans. Try first to add a tablespoon of soy and if all goes well - it's still a bit sweet - add the other.

We beat the eggs and then gradually pour them over the broth while stirring, in circles. This way, the egg will curdle as it enters the broth.

We cut the shallots into julienne strips and add. We do the same with the tofu, cutting it into squares, and pour into the broth.

When the shallot is soft it is ready to serve. Rectify the salt - adding more soy sauce - if necessary and ready to serve.

If you want to give it an even more oriental touch, you can add konbu seaweed for example.