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Jicama Omelette Spare Ribs Soup
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Description
A light brothy soup with fresh sweet jicama, spare ribs, and ginger for flavour.
Ingredients
- 12 ounces, weight Spare Ribs, Blanched With Boiling Water
- 1 whole (approximately 22 Oz. Size) Jicama (Bangkuang Or Sengkuang), Peeled And Cut Into Large Chunks
- 7 cups Water
- 8 whole Red Dates
- ½ whole Carrot, Peeled And Cut Into Wedges
- 1 piece Thumb-sized Young Ginger, Peeled And Sliced
- 1 Tablespoon Dried Oysters, Rinsed (optional)
- 1 teaspoon Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 4 whole Eggs, Beaten -prepare Just Before Serving
- 1 ounce, weight Glass Noodles Uncooked (Mung Bean Noodles Or Cellophane Noodles)
- 1 teaspoon Oil
Preparation
In a pot, put all ingredients except eggs, glass noodles and oil. Bring to a boil the reduce to a simmer for 1 1/2 to 2 hours. If using a thermal pot like I did, once water has boiled in the inner metal pot, place it into the outer thermal pot and leave for 2 hours.
Just before serving, stir glass noodles into beaten eggs. Heat up a frying pan with the oil. Pour egg mixture in and fry until both sides are golden.
Cut up omelette into 1-inch squares. Toss omelette into the soup and bring the soup to a simmer for another 2–3 minutes. The noodles within the omelette will plump up. Adjust seasoning.
Serve hot!
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