Choy sum & Omelet Soup <br> 菜心蛋餅湯 <br/>

This is a childhood dish which my mother made for us quite often during our tender age; I remember the taste of this soup particularly as it is so comforting & appetizing to go with rice.

As it is very easy to prepare, I often make this soup after work as dinner.

A quick, less calories intake yet satisfied meal.

Let’s start to prepare & make this soup!

INGREDIENTS (2 SERVINGS)

700 ml water

20 dried anchovies (approximately)

2 cloves of medium size shallots

2 beaten eggs

5 to 6 chalks of choy sum

Appropriate amount of white salt (seasoning)

INSTRUCTIONS

1. Boil 700 ml water with approximately 20 dried anchovies & 2 cloves of medium size shallots for about 30 min at medium-low heat.

~ While boiling anchovy stock, prepare omelet & vegetables ~

2. Heat pan with 1 tsp of cooking oil to make omelet, cut omelet into big slices, set aside for later use.

3. Soak choy sum for 15 min and wash thoroughly, cut to equal interval about 4cm length. Drain & set aside.

*I like to use choy sum particularly for this dish, the taste just goes very well with omelet.

4. When anchovy stock is ready, remove dried anchovies & shallots.

5. In boiling anchovy stock, add in choy sum, cover pot and simmer for about 30 sec.

6. Add a dash of salt to season & mix salt well-distributed in the soup.

7. Add in omelet, and then cover pot again, let it simmer for another 30 sec before turning off heat. And soup is ready!

That's how quick and easy this soup is made!

Thank you & hope you enjoyed your visit ♡

Video

#soup #veggiesoup