ZUCCHINI SALTED EGG SOUP

Zucchini

a summer squash,

is a member of the gourd family.

I have extracted this from Pinterest to share:

These are sold either in green or yellow.

I have bought the yellow one.

Thank you Jessie Tee for introducing to me

Zucchini Salted Egg Soup

I have adapted the recipe from wendyinkk.blogspot.com

 These are the ingredients:

Zucchini Salted Egg Soup

1 Zucchini 7" long, cut itno 5mm thick strips

1 salted duck egg, white & yolk separated

3 slices old ginger

3 sprigs spring onions, cut into 1" lengths

20-50g glass noodles, soaked

1. heat up a wok/pot with 1 Tbsp oil

2. fry ginger until fragrant

3. add zucchini sticks & fry until sticks wilt

4. add in 1L water and bring it to a boil

5. add salted egg yolk to cook, turn the heat to medium low

6. after 2 min, fish out the egg yolk & slice thinly or chop it

7. add glass noodles

8. when zucchini is soft, drizzle salted egg white into the soup, stirring at the same time

9. season with salt, pepper and chicken cube if necessary

10. add salted egg yolk pieces, spring onions

11. serve hot

Note:

1. Zucchini can be replaced with any member of the gourds family.
2. feel free to mash the yolk in its white before drizzling into the soup