This soup uses okra’s sliminess to give the soup thickness that warms the body. You can use whatever vegetables are in your fridge. I used Dashida (powdered beef broth), but for vegetarian, just add salt and pepper to taste.
You can taste more of the vegetables’ flavors.
Serves 2
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Ingredients
- Water 14 oz (about 400ml)
- 2 slices of bacon, half to 1/3 inches (optional)
- 4 okura, half-inch cut (frozen cut okura is also good)
- 2 Eggs, beaten (beat the eggs until the whites are smooth)
- Your preferred broth (chicken or beef), 1/2 Tablespoon (optional)
- 1/4 Onion, sliced 1/8th inch (about 2 to 3 mm)
- Some vegetables (choosing colorful vegetables will make the meal look beautiful, such as red pepper, carrot, green beans…)
- 1 teaspoon soy sauce (if you have)
- A pinch of salt and pepper, to taste
- 1/4 block tofu (pick your favorite tofu texture as well), cut into bite-sized pieces
Steps:
1. Set the saucepan on the stove, then bring the broth and water to a boil.
2. Reduce the heat and add bacon, tofu, and all vegetables to cook.
3. In a bowl, beat the eggs until the whites become smooth.
4. Then turn the heat to low before pouring in the beaten egg; swirl the soup to create a whirlpool with a ladle in the saucepan.
5. Then, while making the whirlpool, pour the beaten eggs in the opposite direction slowly. Pour the beaten egg as thin a stream as possible. I’m running the beaten egg down the chopsticks. That makes fluffy eggs.
6. Add 1 teaspoon soy sauce, taste, and add salt and pepper if needed.
The okura gives this cozy soup a perfect touch of thickness even without potato starch or cornstarch. Just a few drops of sesame oil instantly turn it into a soup with an Asian flavor. Enjoy!