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Zucchini Salted Egg Quick Soup - Zucchini Courgette #2

Wednesday, September 25, 2013

I cooked this dish based on another common quick soup in Cantonese cuisine, that is the Hairy Marrow Soup (毛瓜汤).

I thought, why not cook zucchini or courgettes this way too! As they are squashes and taste soooo sweet.
I liked the result, and so did my kids.

As for the amount to use, feel free to use both green or both yellow, depending on which colour you prefer. I find the taste to be not much different, except the colour of their skin.

If you like more glass noodle, then add more, but when you use more glass noodle, then make sure you use more liquids as glass noodles are like sponges.
Normally I remove the garlic prior to serving, so I prefer to smash them. If you don't mind the garlic, then you can mince them.

I cooked the yolk and white separately because salted egg yolk takes a longer time to cook. Grandaunt used to slice the egg yolk raw before she makes marrow soup, but a lot of the sticky yolk always ends up stuck on the cleaver. So I chose to slightly cook it first, then slice and then return it to the soup. More work, but I prefer it this way

And yeah... if you're wondering what stock did I use...no stock. The squashes are sweeeeet and flavourful enough for me. Just slightly brown them to maximize the fragrance and flavour.

Zucchini Salted Egg Quick Soup
by WendyinKK

1 green zucchini (7 inch long)
1 yellow squash (8 inch long)
1 salted duck egg, washed, white and yolk separated
2 cloves garlic (smashed)
1 sprig spring onion,sliced
20gm glass noodles

1. Soak glass noodles in a bowl of cold water.
2. Cut both squashes into matchsticks, about 5mm thick.
3. Heat a wok/pot on high heat and put in  2 Tbsp oil. Cook the garlic until it turns slightly golden.
4. Put the zucchini and squash sticks into the wok and stir fry until it wilts and takes on some minor browning at some spots (if possible, as this gives better flavour). Add in 1L of water or more, if you like. Bring it to a boil.Turn the heat to medium low
5. Put in salted egg yolk and let it simmer for 2 minutes. Fish out the salted egg yolk. Slice it, or chop it.
6. When the zucchini has softened to your preference, use one hand to hold the spatula/ladle, and the other with the egg white. Drizzle the egg white in, stirring it all the while. Taste it at this point. Season with salt and pepper if needed.
7. Add in the soaked glass noodles and egg yolk. Bring back to a boil. Sprinkle with spring onions and dish up to serve.

6 lovely notes:

Ivy Sew September 25, 2013 at 12:20 PM  

Wendy, very refreshing and yummy :)

iceamericanos September 25, 2013 at 1:55 PM  

I can substitute dong fun with mee hoon. then Sam can eat for dinner! Yeah!!!

Jessie Tee September 25, 2013 at 3:08 PM  

May I ask, do you peel off the zucchini and squash skin before cooking?

WendyinKK @ Table for 2..... or more September 27, 2013 at 7:40 PM  

ice americanos,
And use whole pips of garlic, she loves them right! hahaha

Jessie Tee October 9, 2013 at 10:58 PM  

I've cooked this by using anchovies soup and chu yoke yuen as my kids dislike salted duck egg.
Not to miss, pan-fry garlic then add in the soup with other ingredients.
It taste refreshing for me. My tauke (hubby) say it taste a little blant...hmm.

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