Friday, July 15, 2011

Omelette Soup

When it comes to summer weeknight cooking, the name of the game is getting dinner on the table fast and not slave over a hot stove.  It is an added bonus when quick dishes like this soup can be so simple and delicious.  This soup is light enough to counteract the rising temperatures. and  guaranteed to cool you down on those hot summer days.  I am sure everyone knows about the popularity of The Egg Drop Soup and this soup is very closely related.  The ingredients are the same only the method is different -  for the Egg Drop Soup, the beaten egg is Dropped at the end of cooking but in this case, the beaten egg is Dropped into the pan at the beginning of cooking, making an omelette.


2 cups chicken/vegetable stock
2 eggs lightly beaten with 1/2 tsp salt
2 tbsp cooking oil
Chopped Spring Onions
Sesame oil and Ground pepper to taste


Heat wok until shimmering, then add in 2 tbsp oil.  When oil is hot, add in the beaten eggs, it should puff up.  Let omelettle brown on one side before flipping over.  When both sides are golden brown, break omelette up into bite size with the wok spatula.

Add in the stock and bring to the boil.

Soup is ready when the stock comes to a boil.  Turn off heat.

Garnish with chopped spring onions.

Serve with a dash of sesame oil and ground pepper.
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