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Written by Shirley T
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Saturday, 24 December 2011 00:00 |
Since my little one started on solid, my fridge is always loaded with at least a handful variety of fresh vegetables each week. He is too young to finish everything within a week or two, so his parents are kind enough to help him :)
With so much fresh vegetables, one of the quick solution to get a bit of everything is making them in soup! I love soup but I always find most recipes use stock to begin with. I prefer to start everything from scratch. And some soup method demands long cooking hours but I do not have the luxury of doing that.
 Longing for something warm and wholesome to fill my tummy, I decided to create a savory broth. With grey mushroom, egg and some vegetables, the plus of this homemade broth is it can be served in less than 30 minutes!
I guess it looks similar to the famous egg drop soup (or egg flower soup) but this is my homemade version :)
Ingredients (serving for 2-3 people) 1/2 cup Radish - dice 1/2 cup Carrot - dice 1/2 Onions - dice 1/2 cup Cabbage - squared 1/2 cup Broccoli 5-6 Grey Mushroom 1 Egg Salt/Pepper to taste
Method 1. Pour 2-3 cups of water into a saucepan. 2. Add radish, carrot, onion, cabbage and bring them to boil in medium heat/fire. 3. Turn to low heat/fire once the broth has boiled. Simmer for 5-10 minutes or until vegetables is almost cooked/soft. 4. Add mushroom and broccoli. Continue to simmer for 5 minutes at low heat/fire with lid close or until everything is cooked. 5. Break an egg (never boil the broth again as this will overcook the white egg!), stir to mix egg into the broth. Season with salt and pepper. Turn off the heat/fire and close the lid. 6. After 3-5 minutes, the broth is ready to serve.
Tips: If one likes the 'yummy' taste, a pinch of sugar may help :D
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