Ingredients with Measurements:
- 2 cups of preserved vegetables
- 4 eggs
- 6 cups of water
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the preserved vegetables under running water to remove excess salt. Cut them into small pieces and set them aside.
2. Beat the eggs in a bowl and set them aside.
3. In a pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute.
4. Add the preserved vegetables to the pot and stir-fry for 2-3 minutes.
5. Pour in the 6 cups of water and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes.
6. Add the salt, sugar, white pepper, soy sauce, and rice vinegar to the pot. Stir well.
7. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
8. In a small bowl, mix the cornstarch and 2 tablespoons of water until dissolved. Add the mixture to the soup and stir well.
9. Let the soup simmer for another 2-3 minutes until it thickens.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 10g
- Protein: 7g
Substitutions for ingredients:
- Preserved vegetables can be substituted with pickled mustard greens or sauerkraut.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or liquid aminos.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add chopped scallions or cilantro for garnish.
Tips and tricks:
- Rinse the preserved vegetables well to remove excess salt.
- Beat the eggs well to create a fluffy texture.
- Stir the soup in a circular motion while pouring in the eggs to create egg ribbons.
- Adjust the seasoning to taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a ladle.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure to rinse the preserved vegetables well to remove excess salt.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
- Preserved vegetables are a traditional Chinese ingredient that has been used for centuries in soups and stir-fries.
Flavor profiles:
- Salty, sour, and slightly sweet with a savory umami flavor.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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