4cupsof chicken brothyou can substitute with vegetable broth
1tbsp.vegetable oil
2clovesof garlicminced
1finely chopped onionsmall size
1large carrotcleaned and diced
1stalk of celeryfinely chopped
1tsp.salt
Enough pepper to taste
Optional Ingredients
Cilantro and parsley for garnishing
Instructions
Step 1: Prepare the Ant Eggs
If using dried ant eggs, soak them for 10 minutes to rehydrate them. If using fresh ones, clean and rinse them thoroughly to remove impurities and debris. Rinse them with the strainer under cold running water.
Step 2: Sauté the onion, seasonings and vegetables
In a large frying pot, heat the oil and sauté the onion until transparent.
Add garlic and sauté to release its aroma low heat.
Add the diced carrot and chopped celery. Fry them while stirring occasionally for five minutes or until tender and aromatic.
Step 3: Add the Broth
Once the vegetables are uniformly tender, add you chicken or vegetable broth, stir and bring everything to boil. Once boiling, simmer for 15 minutes to allow the flavors to blend together.
Step 4: Adding the Ant Eggs
Add the rehydrated or clean ant eggs slowly into the simmering broth. Stir gently to evenly distribute in the soup. Cover the pot and simmer for an additional 5 minutes for the eggs to be fully cooked.
Step 5: Season and serve
Taste the soup and adjust seasoning to your preference. Note that ants have distinct flavor, so be careful not to overpower it. Ideally, start with just a little salt and adjust later. Once well-seasoned, remove the ants egg soup from heat and set aside ready to serve.
Step 6: Garnish while serving
Serve the soup into bowls, garnish with preferred herbs like cilantro or parsley and serve.