How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled)

Traditional Chinese Name: 鹹蛋集菜 (xián dàn jí cài tāng) – direct translation here is “salty egg vegetable soup”.

Nature:  Neutral

Taste: Salty and sweet

(You can read this article on the impact on your body of different food tastes!)

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Salted duck eggs were for sale at the supermarket!

And I haven’t had them for awhile, so what better way to use a whole bunch as a soup base?

Part of the reason to mash up the salted duck eggs is so that it blends directly into the soup (so the kids can’t see it- lol).  The salted duck eggs create a flavorful, smooth, and milky broth (because they are pretty salty and the egg yolk dissolves).

This makes for a great soup base so you can add other ingredients on top for a delicious quick boil soup for dinner!

 

What’s involved?

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6 bowls

Ingredients
  • 2 cooked salted duck eggs
  • 3 pieces of garlic, diced
  • 1 fresh whole onion, diced
  • 2 fresh napa cabbage
  • 1 block of soft tofu
  • 2 bunches of dried green bean vermicelli
  • fresh green onions
  • 2 medium sized fresh octopus (optional, I used this as a topping which I pan fried separately in the end.  This just helped keep the soup from tasting a bit fishy)
  • 2 L of water (or 10 cups)
    Cooking Instructions
    1. In your soup pot with a bit of oil, add in your diced onions and garlic and fry on medium heat until slightly browned.
    2. Peel your salted duck eggs and drop into your soup pot.  Using a heat resistant silicon spatula, break up the salted duck eggs into small pieces, especially the egg white.  The yolk itself will begin to melt and this is perfect!
    3. Once most of the eggs are broken up into small pieces, add in your soup water (10 cups).
    4. Cover and allow that to boil on medium heat for 10 minutes.
    5. Add in your chopped napa cabbage and vermicelli.  Be sure to push the vermicelli down into the soup to allow that to be fully covered.  Cover and allow that to boil for 10 minutes.
    6. I’ll then add in the fresh tofu directly on top.  Cover and boil for 5 minutes.  The tofu cooks really fast!
    7. Flavor as needed. I just added a bit of soy sauce and salt, but you can additional add in another 2 fresh duck eggs, halved, so that you can fish them out and eat them with rice!
    8. Serve and enjoy!
    9. I separately fried the fresh octopus because I didn’t want the fishy taste of the octopus in the soup and the family could eat it as a topping with the vermicelli soup dinner!

    Why I love this soup!

    • There are so many reasons that this is absolutely an amazing soup that I will continue to make more of going forward!  It’s quick, easy-to-make, and you don’t need a lot of ingredients.
    • You can’t even taste the salted duck eggs unless you really knew what you were looking for!  It’s smooth, even, and milky in texture and absolutely delicious!
    • LOL, yes, I love my fun salt star wand.  Now I am a fairy… I’ve been using this thing for all my cooking now!  You can also put garlic salt or pepper into these things.  So cute!  So fun!

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