A simple and light vegetables soup with chicken essence and omellete slices. No high heating and strong seasoning involved, just some vegetables slow-boiled to tender, some crunchy cucumber chunks, a few strands of clear Korean sweet potato noodle. Poured 1 to 2 bottles of essence of chicken into the vegetable soup, topped with omellete slices and green scallion to add zest to the soup. A soup that allows you to savour the original taste of foods π
Serving: 2 persons
Ingredients
1 egg
1 small onion
half bowl of cauliflower
5cm carrot
1 mini cucumber
1 small tomato
5~8 strands Korean sweet potato noodle
2 bowls water
1~2 bottles Brand's essence of chicken
salt to taste
Garnishing
some cut green scallions or coriander
Directions
1. Add about 1 tbsp of milk, a few drops of fish sauce, some pepper to one beaten egg. Fried the egg batter into an omellete roll in a pan thinly coated with grapeseed oil.
Carrot - peel and cut into rings. Cut into flowers design is optional.
Small onion - peel and cut into rings.
Mini cucumber - peel, deseed, and cut into chunks.
Small tomato - peel, deseed, and cut into chunks,
Korean sweet potato noodle - rinse and soak in hot water till softened.
Add cauliflower, carrot, and tomato chunks to the boiling soup, top up water to just enough to submerge the ingredients. Bring to boil again, till cauliflowers have softened.
4. Add cucumber chunks and softened Korean sweet potato noodles, simmer till the noodles are cooked and become transparent.
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