- Cabbage (cut to 2-3 inches size), Eggs, Glass Noodles, Tung Choy – preserved Veggies (washed) and a piece of smashed Ginger. Sliced Scallion for garnishing. U can discard the middle part of the Cabbage, if it is too thick. It can be tough but this is the part where most of the Cabbage’s natural sweetness flavor lies.
- Sugar, Salt, Sesame oil, finely grounded White pepper and a touch of Oyster Sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by soaking the Glass Noodles for at least an hour. This will keep the noodles soft and smooth and not breakup when boil. Set aside.
Saute the smashed Ginger and some chopped Garlic till aromatic. Crack the Eggs into the Pan. Break up the Eggs yolk and swirl the Pan around so that the Eggs kindda form a Pancake with consistent thickness. Flip the Eggs over and break into bite size. B4 the Egg is completely cooked, add water and bring to boil in high heat for a few minutes. The water should turned kindda milky. That’s exactly wat U want. Add Tung Choy and continue boiling for abt 5 mins.
Then add the Cabbage, stir and continue to boil in high heat for abt 5 mins or till Cabbages soften (ur preference of softness). Add the Glass Noodles and continue to boil for a few mins. Add ur Seasoning Ingredients and viola; ur “CABBAGE EGG SOUP WITH GLASS (CELLOPHANE) NOODLES” is done !! Serve hot.