John Myers
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Cantonese Vegetable Soup with Scrambled Eggs
The perfect cantonese vegetable soup with scrambled eggs recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Pepper, black, fresh from the mill
- 1 tbsp Carrot cubes, fresh or frozen
- 3 tbsp Sunflower oil
- 1 tbsp Celery leaves, fresh or frozen
- 4 small Onions, red
- 8 small Cauliflower florets
- 30 g Cauliflower stalks
- 10 small Broccoli florets
- 40 g Broccoli stalks
- 300 g Water
- 6 g Chicken broth, Kraft bouillon
- 1 tbsp Soy sauce, light
To garnish:
- 2 tsp Celery leaves, fresh or frozen
- 0,5 Hot peppers, red, long, mild
- For the fresh diced carrots, cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the fresh celery, shake dry, pluck the flawless leaves, roughly chop and finely chop for the scrambled eggs. Weigh frozen goods and allow to thaw. Freeze the remaining leaves.
- Open the eggs in a sufficiently large container, add a pinch of chicken stock, pepper and the finely chopped celery leaves and whisk until homogeneous. Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Add the diced carrots and fry briefly. Fry the beaten eggs into scrambled eggs and let them cool. Chop up larger pieces.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the cauliflower and broccoli and cut the stem by about 2 cm at the bottom. Separate the florets with an approx. 1 cm stem from the edge. Separate all the stems of all the florets on the main stem and cut across into approx. 4 mm thick slices. Keep the florets and stems ready separately. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.
- Heat the rest of the sunflower oil in a sufficiently large pan, add the onions and garlic and roast 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. A minute before the end, sprinkle in the scrambled ice cream and the garnish ingredients.
- Distribute the finished soup on the soup bowls, serve warm and enjoy.
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