Cantonese vegetable soup with scrambled eggs

Ingredients for 2 servings:

• 4 eggs, size M
• 2 pinches of chicken stock powder
• 1 tbsp carrot(s), diced
• 3 tbsp sunflower oil
• 1 tbsp celery leaves
• 4 small onions, red
• 2 medium-sized garlic cloves
• 8 small cauliflower florets
• 30 g cauliflower, only the stems
• 10 small broccoli florets
• 40 g broccoli, only the stems
• 300 g water
• 6 g chicken stock powder
• 1 tbsp soy sauce, light
• 2 tsp celery leaves
• ½ Pepper, red, long, mild

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A side dish served with rice. Recipe from Canton, China.

To make the fresh carrot cubes, cut a piece of carrot about 4 cm long, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen product and let it thaw. Wash the fresh celery, shake it dry, pick off the unblemished leaves, roughly chop them, and finely chop them for the scrambled eggs. Weigh the frozen product and let it thaw. Freeze the remaining leaves. Crack the eggs into a sufficiently large container, add a pinch of chicken stock, pepper, and the finely chopped celery leaves, and whisk until smooth. Heat a medium-sized pan, add 1 tablespoon of the sunflower oil, and let it heat up. Add the carrot cubes and fry briefly. Fry the beaten eggs until scrambled and let it cool. Chop any larger pieces. Trim both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Wash the cauliflower and broccoli and trim about 2 cm of the stalk at the bottom. Separate the florets, leaving about 1 cm of stem left on the edge. Separate all the stalks from the main stalk and cut crosswise into approximately 4 mm thick slices. Keep the florets and stalks separate. Remove the stems from the peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Heat the remaining sunflower oil in a sufficiently large pan, add the onions and garlic, and fry until the onions are translucent. Add the cabbage slices and stir-fry for 1 minute. Deglaze with the water, add the chicken stock and soy sauce, and simmer for 1 minute. Add the cabbage florets and simmer for 3 minutes. One minute before the end, scatter the scrambled egg pieces and the garnish ingredients. Ladle the finished soup into soup bowls, serve warm, and enjoy.