Fried Egg with Radish Top Soup
This is a twist of classic Chinese Fried Egg and Tomato soup. I swapped out tomatoes not only because I used my last 2 Roma tomatoes in my Bison Picadillo dish, but also I wanted to get some leafy green into my kids. This soup is so easy and tasty, it is a perfect dish to seal an amazing dinner.
Ingredients:
4 large eggs
green leaves of a bundle of radish
1 tsp salt
1 chicken bullion
Method:
In a soup pot, yes, a soup pot, heat up 1 tsp of vegetable oil on medium high heat. Beat the eggs in a bowl lightly and pour into the soup pot. The eggs will immediately start to sizzle. Don’t rush, let the eggs fry a bit on it’s own to form almost an egg pancake at the bottom, for about 20 seconds.
Use a wooden spoon, roughly break up the eggs, push the eggs around and form bite size pieces. It’s important not to scramble the eggs, otherwise you won’t be able to have large egg pieces later on in the soup.
Once eggs are all set, add about 4 cups of water, drop in the bullion cube and let it completely dissolve. Bring the water to a boil. Immediately kill the heat and drop in the radish tops.
Push the radish tops into the soup and let the residua heat cook the leaves until they are wilted. Serve immediately or cooled.
