Hearty Melon and Veggie Soup with Egg

Ingredients

• 1 young bitter melon (sliced)
• 3 fresh carrots (sliced)
• 1/4 cauliflower (sliced)
• 1 egg (beaten)
• 4 cloves garlic
• Ground pepper, to taste
• Salt, to taste
• Fried shallots (optional, for garnish)

Instructions

1. Prepare the Garlic and Seasonings: Begin by crushing the garlic cloves with a pinch of salt until they form a coarse paste.

2. Sauté the Garlic: In a pot, heat a little oil and sauté the garlic paste until it becomes aromatic and golden brown.

3. Add Water and Seasonings: Pour enough water into the pot to cover the vegetables. Add ground pepper and adjust the salt to taste. Bring the water to a boil.

4. Cook the Carrots: Add the sliced carrots to the boiling water and cook until they start to soften.

5. Add Melon and Cauliflower: Once the carrots are partially cooked, add the sliced bitter melon and cauliflower to the pot. Continue to cook until the vegetables are tender.

6. Incorporate the Egg: Beat the egg lightly and pour it into the pot in a thin stream, stirring gently to create egg ribbons. Let the soup simmer until the egg is fully cooked.

7. Adjust the Seasoning: Taste the soup and adjust the seasoning as needed.

8. Serve: Ladle the soup into bowls and garnish with fried shallots if desired. Serve hot and enjoy!

This simple yet flavorful soup, free from MSG, offers a delightful combination of vegetables and a light egg finish, making it a healthy choice for any meal.