Back in my childhood days in Ipoh, one of the simplest and most delicious, (at least, to me) soups my mom cooked was Eggs and Mint Leaves Soup. Sounds weird to you all?
I love mint leaves. I’m not sure if that’s an “Ipoh thing” but I love lots of it on my curry laksa, assam laksa (of course!), assam fish, salads… I just love its fresh aromatic flavour.
I also know some people absolutely detest mint leaves – they’ll pick it out tediously from whatever dish that’s served with it! Hehe, no worries – just pass them to me. Mint is good for you – it helps to relieve stomach aches – did you know that?
Mom used to grow a big tub of mint leaves in the backyard. On days when she’s too busy or there wasn’t much stuff in the fridge, she’d just go pick some mints from the tub and cook them in egg soup for us. Back then life was simple, our needs were basic and one bowl of Eggs and Mint Leaves Soup can go a long way. On days when my mom was too busy, I took over making this soup. It’s really very simple.
All you need are:
100g mint leaves
Oil for frying
1. Fry eggs in some oil. Scramble them up a bit.
2. Add a dash of sesame oil for more aroma!
3. Put in water and boil with the fried eggs for about 3 minutes.
4. Chuck in the mint leaves, season with a dash of salt and serve.
I don’t need Chicken Soup for my soul. Give me my Eggs and Mint Leaves Soup anytime – it warms not only my tummy, it’s good for the heart and soul.
I’d like to submit this for Babe in the City_KL’s annual Merdeka Open House and the theme this year is “Food from our Hearts”.
I think this little recipe from me is pretty apt :-))