Monday 31 May 2010

Choy Sum And Salted Egg Soup

Hot and humid weather is always great to have a bowl of soup for dinner which will cool down and replenish the body with extra fluid. This soup can be eaten together with steam rice or you can add in been hoon or noodle to turn it into a one-pot dish.

This is a very quick soup where you can get everything done within 15 minutes or less and Choy Sum
has an excellent source of vitamin C and fiber too. With more flexibility, you can replace the minced pork with fresh prawn, fish or pork slices that you have prepared ahead. And by switching the meat ingredients, you can served this with your favourite noodles or rice.

Ingredient: (serves 2)
1 Bunch of Choy Sum(菜心)
100g of Minced Pork
1 Salted Egg
2 Slices of Ginger
800ml Water
Salt to Taste

1. Rinse the choy sum and cut into long sections then soaked in water for a while to remove soil or dirt. Rinse well again and set aside.
2. Marinate the minced pork with some pepper, light soy sauce, sesame oil and cornflour. Stir well and leave it for a while.
3. Removed the soil of the salted egg, washed well and crack the shell to separate the yolk and white.
4. Slice or dice the yolk in a small bowl then keep the white for later use.
5. Heat up a pot with 1 teaspoon of oil, saute the ginger till fragrance then pour in water and bring it to boil.
6. When the water boil, add in the choy sum and minced pork and let it cooked for 30 seconds before adding the salted egg yolks and cook until done.
7. Turn off the heat and stir in the salted egg whites, keep stirring until the white set and season it with some extra salt to taste.


  1. Oh.. this is so good to go with a bowl of rice! Very appetizing!

  2. I know it is not but the looks remind me of Pan Mian. :D

  3. Tried this soup today . I added porkball & tofu. It taste refreshing!
    Love your blog! Helps me to plan menu when I am running out of idea! Thank you!



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