Vegetables Soup

Tonight's dinner is oil-free. Not a single drop of oil is used :)

I cooked vegetables and fish the usual way....blanched vege in boiling water for a minute or two, then toss with a mixture of light soy sauce & oyster sauce + steamed the fish with preserved bean with ginger and garlic.

Here's the soup:

I love this little pot. It's a gift from my Korean friend, In Soon. Coming to think of it, we're both kind of crazy. I asked if she could help me buy one and she really brought one back from Korea for me! Hahaha....I mean, come on...pots can be bought in any supermarkets ma. Anyway, I don't think we have such authentic one here. This is what the Koreans use to make their soup.

While I was cooking this, it reminds me of those good old times when we spend time cooking dinner together (OK, most of the time she cooks and I just eat la ;p) and complained about work, man, life....;p

Absolutely miss it! Thanks my friend, for the good times and the friendship :)

OK, here's what I had in the little pot, a simple vegetables soup...no kimchi ;p

Ingredients:

Carrot

Cabbage

Szechuan preserved vegetables

Garlic

Tofu

Egg

Black pepper

Sugar

Method:

1. Boil water in pot, put in all the ingredients, except the egg.

2. Cook for 30min or so. Season with black pepper and sugar.

3. Beat the egg, add into the soup. Cook for 1min. Serve hot.