Serves 4Ingredients
2 spring greens, shredded to 1cm ribbons
1-2 Gulval pak choi, shredded to 2 cm ribbons and cut into 3
1 onion, halved and thinly sliced
1 leek shredded - or cabbage if it needs using up
4 pints chicken stock (homemade for best nutrient shot - SEE OUR RECIPE
2 eggs, beaten
2-4 dsp dark soy sauce depending on taste
2 Cornish chillies
Crushed garlic, ginger, tamarind: 1tsp each will add depth and bite but not essential. Mix together to form a paste
Lime or lemon juice
Extras
Coriander, basil, mint, rocket can be used as garnish but not essential
Leftover chicken
Salted peanuts roughly chopped
A forgotten half bag of Cornish mixed salad leaves added at the end gave a peppery twist -- try it!
For larger appetites: rice, udon or egg noodles, cooked for 6 minutes (approx the time it takes to cook this soup!
Method
In large pan bring stock to a simmer - smallish bubbles appearing on surface
When at a summer again, add ginger paste and stir gently
Add eggs to oiled, heated omelette pan, sprinkle with Cornish sea salt. Flip omelette after a minute and cook for 30-40 seconds more. Cool on a board or plate
Add onion, leek and greens, chillies and soy sauce
Fold omelette in 3, slice in half then into half centimetre ribbons
Add pack choi to pan, and salad leaves if using
Drain noodles and divide into bowls (if using), drizzle a little soy sauce and a quick squeeze of lemon
Top with egg ribbons and ladle stock from soup onto noodles
If you are not using noodles just start with the egg, but don't forget the lemon and soy sauce!
Use tongs to portion greens and top with more soup stock as needed. You may need to fish around for chillies and you may want to add some more fresh chilli at this stage if you like it very hot!
Add herbs (leave whole and include stems) or any other garnish and sprinkle with a final squeeze of lemon
The lemon really brings the flavour alive of the greens and believe it or not this is a great soup to start the day!
The omelette will absorb many of the flavours and, if you are not using left over chicken (add at the start so it is piping hot), is a good protein source.
If I am fighting a cold or full of hay fever I like a grating of fresh ginger at the very end - not for the faint hearted but it works a treat.