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Wednesday, August 11, 2010

Omelette Soup

Omelette Soup

  • Egg 1
  • Oil-1 tbsp
  • Vegeatable Stock-2 1/2 cups
  • Carrots - 1 large
  • Bok choy leaves - 2 shredded
  • Soy sauce - 1 tbsp
  • Sugar - 1/2 tsp
  • Pepper powder - 1 tsp
  • Coriander leaves to garnish

  • Beat the egg lightly in a bowl.
  • Heat oil in frying pan, pour in the egg and swirl the pan and cook over medium heat until it has set and underside is golden.
  • Slide the omelette out of the pan and roll it up and slice into 1" rounds and keep aside.
  • Next put the stock in large pan add veggies and bring it to boil.
  • Reduce the heat and simmer for 5 mins, then add soy sauce, sugar and pepper.
  • Stir well and then pour into bowls. Lay the sliced omelette rounds and garnish with coriander.
Recipe Source : Chinese and Thai 400 by Jane Bamforth
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