I often use Iceberg Lettuce for cooking. The other day I shared my ‘Stir-fried Iceberg Lettuce & Egg’ recipe on this website. Here is a soup recipe that you can try. This soup recipe requires only Iceberg Lettuce and Egg, but you can add other Vegetables and Mushrooms such as Enoki OR Shiitake for better flavour. I usually don’t use Oil to make soups, but some drizzle of Rāyu (Chilli Oil) takes this soup to next level.
2 cup Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)
1 clove Garlic *grated
1/2 teaspoon grated Ginger
2-3 leaves Iceberg Lettuce *cut into bite-size pieces
Salt & White Pepper
1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water
2 Eggs *lightly whisked
Finely chopped Spring Onion
Toasted Sesame Seeds
Rāyu (Chilli Oil) *OR Sesame Oil
- Mix Potato Starch with Water in a small bowl. Whisk Eggs in a separate bowl. Prepare everything before you start cooking.
- Place Chicken Stock, Sake (Rice Wine), Garlic and Ginger in a saucepan, and bring to the boil over medium heat. Add Iceberg Lettuce. When Lettuce is soft, it won’t take long, season with Salt and White Pepper. You may wish to add some Soy Sauce.
- Stir the Potato Starch mixture very well, add it to the simmering soup, and stir. Once the soup is thickened, add whisked Eggs slowly in a circular motion into the soup, and stir gently.
- Add some finely chopped Spring Onion and Toasted Sesame Seeds, drizzle with some Rāyu (Chilli Oil), and enjoy.
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