This is one of the fastest soup to prepare that is perfect to clear up sinus problem – the mint and egg soup. Everything can be done in about 10-15 minutes, and makes a perfect companion to another dish, or even to be consumed just by itself.
I’ve always thought that making the mint and egg soup means chucking everything into the pot and just boil away. As it turns out, the process involves a few more steps in between, and here’s how you do it:
the two main ingredients – mint leaves and egg
Ingredients (for two as companion dish):
- a bunch of mint leaves – pluck and use only the leaves
- 1 egg – lightly beaten
- ginger – in strips
- 3-4 cloves garlic
- 1 teaspoon oil
- half a chicken cube (or soup stock if you have)
- salt and pepper for seasoning
with some oil, fry ginger, garlic, then the mint leaves
- with a pot, heat up cooking oil then fry ginger as it takes longer to cook
- a minute or two later, add in garlic
- when garlic is fragrant, add mint leaves, stir till you can smell the mints, around 1-2 minutes
- add egg, and cook it to the consistency of soft scrambled egg
- add 1.5 bowl of water and chicken cube (or soup stock)
- bring to boil, add salt and pepper according to taste
make a scramble egg, almost, then add water and chicken cube
So there you go, 2 small bowls of mint and egg soup ready to serve. The frying process, together with the addition of ginger and garlic really brings out the flavor of the soup. The only little tricky part with the mint soup is that mint leaves generally doesn’t last very long in the fridge before turning black and bad. You should always cook it at the lastest 1-2 days after purchasing for best results.
Get cooking! There are more recipes here.
and it’s ready to serve after boiling for a couple minutes
P/S: the recipe for prawn dish on the photo above is here.