This is a kind of soup that I usually prepare whenever I wanted a vegetable soup. It is easy to prepare yet aromatic and tasty. Moreover, it is nutritious soup with meat, eggs and leafy greens.
Recipe adapted from Yum Yum Magazine No. 86 with modifications
200 gm Goji leaves - washed and drain in a colander
100 gm pork belly or lean meat – sliced
700-750 ml water
A few slices ginger
1 stalk spring onions – cut 1 inch length
1 egg – lightly beaten
1 tbsp goji seeds [kei chee] - rinsed
½ tsp of salt and msg or chicken stock granules
- Marinate pork slices with ¼ tsp each of salt and sesame oil. Add in 1 tbsp cornstarch. Mix well and set aside for 30 minutes.
- Heat a little oil in a soup pot [I used claypot], sauté meat slices until slightly browned, add in ginger and spring onions. Fry until aromatic.
- Add in water, bring to boil for 20 minutes or until meat is tender. Add in seasoning to taste.
- Before serving, add in goji leaves to cook. Pour in beaten egg in a circular pattern, do not stir until after 10 seconds. Lastly add in goji seeds.
- Serve immediately.
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours