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.

   

Tada…

Super easy, simple but nutritious and in expensive soup.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s