Egg and Mustard Green Soup
Ingredients:
- 1/2 bunch mustard greens
- 1/2 pack enoki mushrooms
- 1 egg
- 2 meatballs
- 1 bouillon cube
- Ground pepper to taste
- Garlic spray to taste
- 400 ml water
Steps:
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Prepare Ingredients: Start by washing the mustard greens thoroughly and then slice them to your desired size. Clean the enoki mushrooms and set them aside. Slice the meatballs into thin pieces.
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Boil Water: In a medium-sized pot, bring 400 ml of water to a boil. Add the bouillon cube and stir until it is completely dissolved, creating a rich broth.
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Add Egg: Crack the egg into a bowl and beat it well. Once the broth is boiling, slowly pour the beaten egg into the pot, stirring gently to create silky egg ribbons in the soup.
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Combine Ingredients: Add the sliced mustard greens, enoki mushrooms, and meatball slices into the broth. Season with garlic spray and ground pepper to taste.
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Cook to Perfection: Let the soup simmer until the vegetables are tender and all ingredients are well-cooked, ensuring the flavors meld together beautifully.
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Serve Hot: Once everything is cooked through, your Egg and Mustard Green Soup is ready to be served hot. Enjoy this warm and nutritious dish on a chilly day or as a comforting meal any time.
This delightful Egg and Mustard Green Soup combines the fresh, slightly bitter taste of mustard greens with the delicate texture of enoki mushrooms and the savory flavor of meatballs, all enveloped in a comforting, egg-infused broth. Perfect for a light lunch or dinner, it’s a nutritious and flavorful way to enjoy a variety of textures and tastes in one bowl.
