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Oriental Broth

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 1 L Chicken Broth
  • 2 Eggs
  • 25g Dehydrated Seaweed
  • 25g Dehydrated Mushrooms
  • 75ml Gallo Classic Extra Virgin Olive Oil
  • Lemongrass, to taste

Rehydrate the seaweed and mushrooms in warm water, until they are soft.
Take them out and cook the rice in this water, adding the lemongrass.
Beat the eggs, warm 50ml of the Gallo Classic, and fry the eggs as if you were making a crepe. Roll up the crepe and then cut into thin slices.
Heat the chicken broth , add the seaweed, mushrooms and egg slices. At the end drizzle with Gallo Classic.
Chop up the lemongrass stalks and sprinkle on the rice.
Serve the broth accompanied by a bowl of rice.

You can add some hot chillis to trhe broth.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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