I bought fresh peppermint at the market today. I usually don't fancy peppermint but I thought with my flu and scratchy throat, peppermint soup sounds real good.
The peppermint was RM1 one bunch. When I came home, I just plucked the leaves and soaked them. Ditch the stems.
Next I marinated some fresh minced pork - about 1/3 cup of minced pork. You can use chicken if you want. Marinate with some salt, pepper and cornflour. The cornflour makes a world of difference. The minced meat will be smoother!Put this aside in the fridge for 10 minutes.
Bring a pot of water to boil. Since I was only making this soup for lunch and dinner, I measured out 4 medium bowls of water.
Once water is boiling away merrily, drop in the minced meat - form them into tiny balls of meat. I like mine like the size of marbles.
I also put into 3 cloves of garlic, with skin attached. This flavours the soup a bit.
Next, add your rinsed and drained peppermint leaves.
Let the soup simmer for 5 minutes on medium fire before you add salt, sugar, pepper and soya sauce. No MSG, if you please.
Finally, beat an egg and slowly drizzle this into the soup. Let soup simmer for another minute before you turn off the fire and cover the pot.
The soup should "sit" for 20 minutes or so before you serve. I find that this helps gel the flavours and intensify the taste tremendously.
That's why soups kept overnight in the fridge tend to be a lot more tasty than the day before.
The peppermint was RM1 one bunch. When I came home, I just plucked the leaves and soaked them. Ditch the stems.
Next I marinated some fresh minced pork - about 1/3 cup of minced pork. You can use chicken if you want. Marinate with some salt, pepper and cornflour. The cornflour makes a world of difference. The minced meat will be smoother!Put this aside in the fridge for 10 minutes.
Bring a pot of water to boil. Since I was only making this soup for lunch and dinner, I measured out 4 medium bowls of water.
Once water is boiling away merrily, drop in the minced meat - form them into tiny balls of meat. I like mine like the size of marbles.
I also put into 3 cloves of garlic, with skin attached. This flavours the soup a bit.
Next, add your rinsed and drained peppermint leaves.
Let the soup simmer for 5 minutes on medium fire before you add salt, sugar, pepper and soya sauce. No MSG, if you please.
Finally, beat an egg and slowly drizzle this into the soup. Let soup simmer for another minute before you turn off the fire and cover the pot.
The soup should "sit" for 20 minutes or so before you serve. I find that this helps gel the flavours and intensify the taste tremendously.
That's why soups kept overnight in the fridge tend to be a lot more tasty than the day before.
Comments
Everything also can do! ahhaha!