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Asian Soup with Beaten Eggs and Macaroni

Asian Soup with Beaten Eggs and Macaroni
4 servings

2 cloves of garlic

1 l chicken stock

300 ml water

3 tbsp soy sauce

1.5 tbsp ground ginger

120 g Makfa “Little Dinosaurs” pasta for kids

2 tbsp corn starch

2 eggs

400 g boiled chicken fillet

3 strips of green onion

25 minutes

Additional properties For kids


1. Peel and mince garlic. Pour stock, water and soy sauce in a pot, add garlic and ground ginger. Bring to a boil, then reduce to medium heat and cook for 10 minutes.

2. Add macaroni and cook for 8 minutes. Mix starch and 2 tbsp of water and whisk in the stock. Then beat up eggs and whisk in the pot slowly, stirring all the time. Remove the pot from heat.

3. Slice chicken, place in plates and pour the soup. Decorate the dish with circles of green onion and serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads