Vegetable & Egg Soup

It’s another rainy day here.

I don’t feel like to cook anything that require lots of effort and since I started the Bento making it become a habit for me to just check the fridge and try to figure out what to cook/make maximizing  whatever ingredients that is available. Spotted Chinese cabbage and tomatoes and eggs and there are just the right ingredients to make a simple yet nutritious soup which is also perfect for the rainy weather.

Ingredients :

  • 1 baby chinese cabbage (cut the bigger leaves into 2)
  • 1 tomatoe (since I am using baby tomatoes, I use more than 1)
  • 1 egg (slightly whisk)
  • 3 cups of water (you can substitute with chicken/vegetable stock)
  • 1/2 table spoon Mushroom granules to add flavour to the soup
  • Salt

Steps :

  • If you are using the standard tomato, then cut them into smaller size and remove the seeds.
  • Bring the water to boil and add Chinese cabbage, once the cabbage looks soften add the tomatoes.
  • Bring to boil again and add mushroom granules and add some salt to taste , turn off the heat and pour whisked eggs.
  • Stir the eggs around with chopstick or spoon.



Super easy, simple but nutritious and in expensive soup.


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