Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added to thicken the soup. This is a very comforting soup. Healthy, nutritious and gentle to your stomach. And it is quick and easy to make.

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Makes

2 servings

Ingredients

250g Wombok *cut into 2cm wide pieces
2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)
1/2 grated Ginger
1 teaspoon Soy Sauce
Salt & White Pepper
1 tablespoon Potato Starch *mixed with 1 tablespoon Water
1 Egg *whisked
1 Spring Onion *finely chopped

Method

1. Place Wombok, Chicken Stock and Sake (Rice Wine) in a saucepan, cover with a lid, heat over medium heat and bring to the boil. Cook until Wombok is soft. *Note: 250g Wombok would look fat too much for 2 servings, but you would need this amount.
2. Add Ginger and Soy Sauce, and add Salt & White Pepper as required.
3. Mix Potato Starch and Water, and gradually add it to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion, let the Egg cooked softly, then gently stir. Add finely chopped Spring Onion and gently mix.