SOUP、WORLD COOKING RECIPE

JAPANESE. CLEAR CHINESE CHIVE EGG SOUP ("Nira-soup")

Schedule time
20 minutes
Origin
Japanese dish
Recommended time to eat
Every meal
Recommended for
All people
Composition(Chinese chive)(Per 100g or 3.5 oz)
Energy 28 Kcal, Water 90.8 %, Protein 2.3 %, Fat - %, Carbohydrates 5.2 %, Fiber 1.1 %, Ash 0.6 %, Calcium 46 mg, Phosphorus 23 mg, Iron 0.6 mg, Sodium 1 mg, Potassium 360 mg, Retinal - mg, Carotene 4000 micron ｇ, Retinal Potency 2200 IU,Thiamin 0.04 mg, Riboflavin 0.11 mg, Niacin 0.3 mg,Ascorbic acid 10 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
It is easily made.
Ingredients(5 portions)
80 g or 2 oz. Chinese chive
600 g or 22 oz. Fish stock See Fish stock
50 g or 4 oz. Egg
2 g or 2/1 Teaspoons of salt
30 g or 2/1 oz. Soy sauce See Ｓoy sauc
762 g or 27 oz. in total(762 g or 26 oz.in yield)
Directions
1. Cut chinese chive into 1-in(2-3cm.) lengths.
2. Combine fishi stock, soy sauce and salt in a soup pan and bring to a simmer.
3. Beat the egg and add them to soup. As soon as they boil up, turn off the heat.
2. Add chinese chive.

Photos
Top left: Chinese chive,

18 May 2003