La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
25m
Servings
1 servings
Level
Facile
185 kcal
Calorie
14 g
Proteine
12 g
Carboidrati
8 g
Grassi
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Sign up free I already have an accountRipulite la citronella eliminando i 2/3 inferiori, sbucciate il rimanente e tritatelo finemente. Sbucciate il gengembre e tagliatelo a fettine sottili. Lavate il pak-choi. Pulite gli scalogni e affettateli finemente (compreso il verde).
In una pentola portate a ebollizione 500 ml di acqua con citronella, zenzero e scalogni; lasciate sobbollire 10 minuti a fuoco basso.
Aggiungete il pak-choi e cuocete per altri 5 minuti fino a renderlo tenero.
In un'altra pentola fate cuocere l'uovo in acqua salata bollente per 5-6 minuti (uovo alla coque); raffreddatelo in acqua fredda e sgusciatelo delicatamente.
Togliete dal fuoco e versate lentamente la colatura di alici diluita in 1 cucchiaio d'acqua, mescolando.
Versate il brodo nelle ciotole, aggiungete l'uovo mollet al centro, guarnite con basilico thai fresco e servite caldo.
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Food culture
Zuppa Asiatica Light all'Uovo, Pak-Choi e Zenzero is a much-loved dish of Internazionale cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes. It is often even better after resting, and it reheats beautifully.
The Low Fat version is designed to reduce fat while keeping the structure of the dish.
The Protein version boosts protein and satiety.
Most versions freeze well in single portions for meal prep.
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