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Creating Tacos and Egg Drop Soup with Flair

Mastering Tacos With Plancha Heat And Restaurant Style Egg Drop Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 corn tortillas
  • 1 pound ground beef or chicken
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup diced onions
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup chicken broth
  • 2 large eggs
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon green onions chopped

Method
 

  1. Prepare the filling for the tacos.
  2. Sauté the onions until soft.
  3. Warm the corn tortillas on the plancha.
  4. Assemble the tacos.
  5. Prepare the broth for the egg drop soup.
  6. Add soy sauce and sesame oil to the broth.
  7. Beat the eggs and add them to the broth.
  8. Serve the egg drop soup garnished with green onions.