
This soup is very common in East Asia and also easy to make. The vegetable used in the soup is typically only sold in Asian or oriental markets so make sure you don’t buy the wrong vegetable.
Ingredients:
.5lb of Chinese mugwort
2 beaten eggs
Boiling water
3 slices of ginger cut into strips
Vegetable soup base
Oil
Salt
Black pepper
Directions:
Cut the mugwort into thirds
Pour enough oil into a large pot to cover the bottom
After the oil is heated up, put the stem portion of the mugwort into the pot gently
After it is flexible and softened a little, put in the ginger and 1 cup of boiling water
Add a couple generous pinches of salt
Place the rest of the mugwort and water
After it is at a boil, pour in the eggs at different spots to reduce clumping
Add 1 heaping spoonful of the vegetable soup base and stir around until it dissolves
Add as many cups of boiling water as there are people you are serving after the water rises to a boil
Divide the soup into however many people’s bowls you are serving and sprinkle some black pepper on top. Serve hot
So awesome! Nice blog:)