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[Simple Soup] Carrot and Egg Soup

\ 1 carrot /

Fluffy egg and mild taste soup 🥕✨

Satisfaction is perfect because it is thick ◎

Also recommended for breakfast!

👉 save it and make it

[Materials] (for 2 people)

・ Carrot: 1 small carrot

・ Egg... 1 piece

Water: 400 ml

· Chicken glass soup base... 2 teaspoons

・ Sesame oil... 1 tsp

2 tsp potato starch

· Water... 2 teaspoons

・ Salt and pepper... a little

・ White sesame seeds

[How to make]

① Shred the carrots

② Fry quickly with sesame oil

③ Add water and chicken soup stock

④ When the carrots become soft, add water-soluble potato starch

⑤ Turn the beaten egg

⑥ Season with salt and pepper

⑦ Complete with white sesame seeds

Nutritionist Point 🍀

Carrots increase the absorption rate of β-carotene when combined with oil ◎ Recommended for days when you want to warm your body!

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Delicious discovery How to make Zubora rice Wallet Big Pinch Recipe Recipe to lose weight Rising Creator Discovery Program

6/3 Edited to

... Read more「栄養満点スープ、栄養士のポイントも知りたい」という方に向けて、私が作るときに意識しているコツをまとめます。にんじんが余っている日に本当に助かるレシピで、冷蔵庫の常備食材だけで“ちゃんと感”が出るのが好きです。 まず栄養面。にんじんのβカロテンは脂溶性なので、レシピ通りごま油でさっと炒めるのが正解。香りも立つし、吸収率を上げながら満足感も出ます。逆に、油なしで煮るだけだと風味が淡く感じやすいので、少量でも油を入れると「栄養満点スープ」っぽいコクになります。 次に「とろみ」を失敗しないコツ。水溶き片栗粉は、必ず一度火を弱めてから回し入れ、入れたら30秒〜1分は混ぜながら加熱すると透明感が出て安定します。とろみが付いたら、卵は“細く”回し入れて触りすぎないのがふわとろのポイント。私は箸でスープをゆっくり混ぜて対流を作り、そこに溶き卵を流すようにしています。 味付けの調整も簡単です。鶏ガラの素だけだと塩分が強く出ることがあるので、塩こしょうは最後に少しずつ。白ごまは仕上げにたっぷりかけると香りが増して、同じ材料でも満足度が上がります。大人向けには黒こしょうを少し足すのもおすすめ。 アレンジでさらに栄養満点にするなら、豆腐(小さめ角切り)やわかめ、きのこを追加するとたんぱく質・食物繊維が補えます。朝ごはんなら、ごはんにかけて“スープ雑炊風”にすると食べやすく、腹持ちも◎。 保存の目安は、卵入りなので冷蔵で当日〜翌日くらい。温め直すときは沸騰させすぎると卵が固くなりやすいので、弱火で温めるのが私の定番です。にんじんが余ってたら、まずこのスープで使い切ると気持ちまで整います。

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