Misoa Soup Recipe

Ingredients

• Misoa, boiled for 5 minutes and drained - 150 grams
• Shrimp, back shell and droppings - 3 tails
• Beef meatballs - 5 grains
• Carrots, thinly sliced ​​- 50 grams
• Fried onion - to taste
• Oil, for frying - to taste
• Soup Ingredients:
• Garlic, bruised - 3 cloves
• Ginger, bruised - 3 cm
• Eggs, beaten - 1 egg
• Chicken thighs - 1 piece
• Scallion, knotted - 1 stick
• Celery, knotted - 1 stick
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Pepper - 1/4 tsp
• Water - 700 ml
• See Mother's Recipe Version

Plans

• Saute garlic until fragrant.
• Add the ginger and chicken thighs. Stir and cook briefly until the chicken changes color.
• Pour water and cook until boiling.
• Add the beaten eggs little by little. Stir well.
• Add carrots, beef meatballs, shrimp, scallions, and celery. Stir well.
• Season with salt, sugar and pepper. Stir well and cook until all ingredients are cooked. Correction taste. Lift.
• Serving: Arrange misoa in a serving bowl. Flush with broth with carrots, meatballs, and shrimp. Sprinkle fried red onions.
• Ready to be served.
• Use a sieve (coconut) when pouring the beaten eggs into the boiling gravy so that the results can be stringy.

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