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Egg And Kimchi Soup Made With Chicken Skin And Chicken Broth Recipe

Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth Recipe
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Serving : 3
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Prepare the ingredients before making Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth in your home. Then, follow these steps below to serve Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth for your family or friends.

Ingredients: Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

  • 1 Boiled chicken or chicken skin
  • 2 tbsp Kimchi
  • 1 Salt
  • 1 dash Pepper
  • 1 Egg
  • 1 Mizuna greens
  • Prepare either one
  • 600 ml ● Chicken skin soup
  • 600 ml ● Chicken broth

How to Make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth in your home by yourself.

    Step 1
  • Heat up the strained chicken broth or chicken skin soup. If you need more salt, add some, and if it tastes too strong, add some water.
  • Step 2
  • Cut the chicken or chicken skin into thin strips, and add to the pot. Cut the kimchi into pieces if it's too large. When the soup starts to boil, add the kimchi.
  • Step 3
  • You can use any green vegetables such as radish sprouts or bok choy. Cut the mizuna green into 3 cm lengths.
  • Step 4
  • When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.
  • Step 5
  • When the egg becomes fluffy, sprinkle with pepper to finish, and done.
  • Step 6
  • [Referral recipe] Fluffy egg soup made with chicken broth
  • Step 7
  • [Referral recipe] Mizuna Chinese soup made with chicken skin broth
  • Step 8
  • [Referral recipe] Delicous side dish! Mizuna and salted chicken skin stir-fry
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