Omelette Soup
Cozy up with a bowl of Utopihen Omelette Soup! This simple soup brings together a light, flavorful broth with tender Napa cabbage, leeks, Thai chili, and thin ribbons of Utopihen’s Organic Egg. It’s an easy, comforting meal with just the right amount of warmth and spice.
Prep Time
10 Mins
Cook Time
20 Mins
Serves
4
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Utopihen Organic egg – whisked
- 4 cups of chicken stock
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon pressed garlic
- 2 Tablespoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon Chinese five spice
- 2 cups napa cabbage – shredded
- 1/4 cup leaks – thinly sliced
- 1 Tablespoon thai chili – thinly sliced
Preparation
Egg:
- Heat 1 Tbsp olive oil in pan.
- When the pan has heated up, gently add your whisked egg to the pan. Spread into a thin layer, like you would an omelette.
- Once the egg is opaque, flip and cook other side.
- Remove from pan and let cool slightly.
- Roll the omelette and cut into thin spirals.
- Set aside.
Soup:
- On medium heat, heat 1 Tbsp olive oil in heavy bottom soup pan.
- Once the oil is heated, add the crushed garlic. Sauté until fragrant, about 2 minutes.
- Add the stock, soy sauce, pepper, sugar and five spice to your pan.
- Bring to a gentle boil.
- Remove from the heat and add your eggs, leaks, cabbage and chilis. Let steep for 5 minutes so the veggies soften and the egg warms.
- Serve into bowls and enjoy.
