EGGS WITH MINT LEAVES SOUP

Back in my childhood days in Penang, one of the most simplest and most delicious soups my mum boiled was Eggs with Mint Leaves soup. My mum would bought a large bunch of mint leaves from the market and I would helped her to pick out the leaves. Back then life was simple, our needs were so basic and one bowl of this soup can go a long way. 

Years after that i found out that mint leaves actually are very healthy. According to the traditional Chinese medication theory, sometimes, our stomach is not working that good in digesting food or maybe eating too much food that causes our stomach bloated as the result there might be tight feeling or "wind" build up inside, all the way down to our digestive tract.  Symptoms of this "wind" in our body are funny sounds (but not from rumbling hunger) coming from our digestive systems, mild cramping in the stomach and even a lightly knock on the abdomen there is a hollow sound like playing on the drum. Worst comes to worst, the "wind" can spread to other parts in the body and cause other illness like joint pains, headaches or migraine that wouldn't go away despite taking any medication. But once this "wind" problem is solves, the person would feel more energised. 

By that time I finally understand that every food my mum cooked for us was for the sake of our health and goodness. My dad and sister both have terrible migraine illness and due to the hot weather in Malaysia, I was always ill when I was young. Mint leaves can helped to smoothen our pain and illness and makes us feel better and good for maintaining the health of our body as well.

Ingredient:-

• a bunch of fresh mint leaves

• 2 eggs, lightly beaten

• slices of garlic

• 3 bowls of water

• handful of dried anchovies

• 2 carrots, cut as desired

• 5 pieces of oyster mushroom (optional)

• salt and pepper to taste

Method:-

• Boiled the water on a pot with dried anchovies, carrots and ginger for an hour for the sweetness and taste.

• Add in the oyster mushrooms and boiled for a few minutes.

• Add in the eggs and stir lightly until it becomes fluffy. 

• Put in mint leaves, switch off the heat and stir. Season to taste.

• Serve immediately (without the anchovies and carrots, as they only act as the ingredients for the sweetness of the soup).

I would have it with a bowl of boiled rice. Taste perfectly awesome and even good for this summer time ~