Mint leaves and egg soup - Featured in Group Recipes

Mum taught me to be independent at an early age. When I was 9 years old, she taught me how to cook rice and fry eggs. The first soup I was taught to make is Mint leaves and egg soup.  This soup is extremely aromatic and delicious. I love it and whenever I see fresh mint leaves in the market, I never fail to pick up a bunch or two to make the soup.  The Chinese believe this light and clear soup is very cooling for our body system and and drinking the soup will also help relieve flatulence.

Mint leaves and egg soup

Ingredients

2 bibs of garlic (chopped)

80 gms mint leaves (leaves only)

1 egg (lightly beaten)

1 ts vegetable oil

½ litre water

Salt and white pepper to taste

Method

Heat wok with oil and fry garlic till fragrant.  Add min leaves and stir fry for just a while.  Add water and bring it to boil. Lower heat and simmer till mint leaves is limp. Add in beaen egg and stir.  Add salt and pepper to taste.

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