This recipe is another good idea for snack and breakfast specially during cold season. You will love how easy it is.
Recipe Yield: Servings for 4 Persons
Ingredients:
2 bundles of cellophane noodles, soaked in water for 1 hour and drained (I usually cut the noodles after soaking for the convenience of eating the soup)
1 tsp. Olive oil
1 clove garlic, finely minced
1 green onion, sliced
1/4 cup Napa cabbage leaves, sliced
3 cups or more of water or chicken broth
dash of Sazon Con Azafran* (No need to use this if you are going to use chicken broth.)
salt and pepper to taste
Procedure:
1. Heat a pot and pour some Olive oil. Saute garlic and onion. Add water or the chicken broth and bring to a boil.
2. Add in the noodles and the Napa cabbage. Cover and simmer.
3. Add in the raw egg. Season it with salt, ground pepper and Sazon.* And give it a stir.
4. Pour the soup in a serving bowl. Serve and enjoy!
This is a Lannie Armstrong's recipe inspired by her mom's Sotanghon Noodle Soup. Feel free to share or use it for your home cooking.
Food for the Soul
Only conduct yourselves in a manner worthy of the gospel of Christ, so that whether I come and see you or remain absent, I will hear of you that you are standing firm in one spirit, with one mind striving together for the faith of the gospel; in no way alarmed by your opponents—which is a sign of destruction for them, but of salvation for you, and that too, from God.
Philippians 1:27-28, NASB
No comments:
Post a Comment