A light, silky broth with ribbons of egg, ginger and white pepper. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🫙Ginger3 thin slices
🥚Eggs2, beaten
🧅Spring Onions2, sliced
🫙Soy Sauce1 tsp
🌶️White Pepper1/4 tsp
🌽Cornstarch1 tbsp
🍗Chicken Broth4 cups
Optional extras
🫙Sesame Oil1/2 tsp
Instructions
1
Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
2
Stir in cornstarch mixed with water until slightly thickened.
3
Stir the soup in one direction and slowly pour in the eggs to form ribbons.
4
Finish with sesame oil and spring onions.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Pour the egg in a thin stream while stirring gently for fine ribbons.
