Soft Vermicelli Omelette Soup

Soft Vermicelli Omelette Soup

This is one of my Mum's recipe

Ingredients:

4 cloves of garlic, minced

2 spring onion, chopped finely - plus extra for garnish

Soft vermicelli noodle, soak in room temperature water for 30 minutes, drained

5 eggs, beaten well

1 tbsp of chicken stock powder

1/2 tsp of salt

1/2 tsp of white pepper

500 ml water

1 tbsp of preserved cabbage (you can get this in asian grocery)

Oil, as needed

Method:

Mix beaten eggs with soft vermicelli, spring onion, chicken stock powder, salt and pepper.

Mix all well.

In a hot pan, add garlic, sautee until fragrant.

Immediately add eggs mixture, spread evenly.

Cook both sides until golden brown.

In a sauce pan add water and preserved cabbage.

Bring to boil, taste and add salt if you like as the preserved cabbage is quite salty.

To serve: put omelette in a bowl, add soup in it and garnish with spring onion.