Home   |    Visitor Info   |    Recipes   |    Videos   |    Events   |    Arts   |    Community   |    About                                                                                             

Easy-peasy Mint Leaf Soup


With such a diverse culture in Malaysia, it is difficult to imagine anything remaining the same. It has always been a country evolving - from its colourful languages to its colourful politics. But no more so than its colourful food.

The Straits Chinese kitchen has long been reinventing and re-adapting itself based on new influences, but one aspect of the cooking has fortunately remained steady - Chinese soup.

Like many Chinese home chefs, when Mom makes a typical meal at home, she will always include one soup dish, in addition to another three to four of meat, curry and vegetable dishes. Possibly based on the ying-yang theory, soup is believed to complete a balanced meal in Chinese cooking.

Most of the Chinese soup dishes come in clear broth, typically simmered for many hours, with chicken or pork ribs, herbs, anchovies, beans and other vegetables, until the flavours release and unite into a fragrant soup.

One of the easiest, with the least cooking time and the least ingredients, is also one of my favourites - Mint Leaves Omelette Soup. I love the smell of the fresh mint leaves whenever my mom fries it up as an omelette, and then tosses it all into boiling water. The mint flavour will steep in the water, creating a refreshing bite to the comforting scrambled egg.

A fantastic dish that will never change in my kitchen.



Mint Leaves Soup Recipe 薄荷

What we need:
A bunch of mint leaves (wash thoroughly) - we used one plate of leaves for 5 servings
4 eggs
one clove of chopped garlic
dash of salt and white pepper

Here’s how:

1. Lightly beat the eggs in a large bowl then mix the mint leaves. Add pepper and salt.
2. Heat oil and garlic in a pan/wok.
3. Pour in the mint leaves & egg mixture. Cook the mint leaves omelette on both sides.
4. Bring water to a boil on medium fire and then place the cooked omelette into the pot.
5. Add a dash more of salt and white pepper and cook for 2 minutes.
6. Scoop off the floating bubbles and serve immediately.

(Another option is to stop at Step 3 and just have a mint omelette.  It goes great with garlic rice.)

4 comments:

MayaKirana said...

Hi Reese: I make mint soup too but thanks for teaching me another new way of doing it. I usually throw the leaves into the soup and then drizzle beaten egg. That's really my mom's version anyway. I hope to try your mom's version!

Reese said...

Hey MK:)

My mom told me about the same method you use too. For some reason, she never cooked that version for us. May be she thinks the omelette type will be more favored by her "kids".

Let me know if you like the mint omelette. I shall try your mom's healthy version out.

Reese

Reese said...

Hey MK:)

My mom told me about the same method you use too. For some reason, she never cooked that version for us. May be she thinks the omelette type will be more favored by her "kids".

Let me know if you like the mint omelette. I shall try your mom's healthy version out.

Reese

MayaKirana said...

Hi Reese: I make mint soup too but thanks for teaching me another new way of doing it. I usually throw the leaves into the soup and then drizzle beaten egg. That's really my mom's version anyway. I hope to try your mom's version!