Thursday, July 17, 2008
Seafood EggDrop Soup
My family loves soup. Don't you? We love all kinds of soup. It can be clear soup or thick soup. It can be cream soup or Sinigang (Sour soup) or Chinese soup or Japanese soup or Filipino soup... Of course a soup can be comforting on a rainy wet day. Do you find it wierd that we also love to have hot soups in the middle of summer? But we do love soup regardless of the weather! I'm sure almost every Filipino and Chinese have one kind of soup or another with all their meals, rain or shine. We do not consider the soup as a mere starter. For us, the soup itself is already a viand (ulam). We spoon the soup over our rice and eat the contents - usually meat and veggies (laman) with our rice.
Here is another easy to do, nutritious thick soup. Need I mention it is flavorful and yummy?
200 gms fresh shrimp meat, chopped
300 gms fresh fish fillet, cut into small cubes
5 pcs kani sticks, cut
a bunch of chinese spinach (polunchay), washed, chopped
2 eggs, well beaten
4 slices ginger
4 T garlic, minced
4 C water
salt and pepper to taste
3 T cornstarch dissolved in 3 T water
1. In a lightly oiled wok or pan, saute ginger until light brown. Sute garlic until fragrant but not burnt.
2. Add in the seafood. Stir fry for a while. Then add the water. Cover and let boil. Simmer until the seafoods are cooked.
3. Add in the spinach. Stir the dissolved cornstarch into boiling liquid until thickened.
4. When the soup boils again. Add the beaten egg while slowly swirling the laddle in the soup to spread the egg around. Season with salt and pepper. Serve hot.
This easy to do and delicious warm soup with its high protein seafood and eggs is another entry to this month's Eat Healthy:Protein Rich event launched by Sangeeth of The Art of Indian Cooking. Please check out her round-up of healthy recipes by the end of the month.