Luffa and Quail Egg Soup
Ingredients
- 30 boiled quail eggs
- 1 large luffa
- A little ginger
- 1 tablespoon black pepper
- 1 Knorr chicken cube
- 4 small onions
- 2 garlic cloves
- Water, as desired
- 1 red chili
- A little spring onion
Sautéing components
- 2 small onions, sliced
- 2 garlic cloves, sliced
- A little soy sauce
- A pinch of salt
Preparation
Sauté the sliced onions and garlic with a little oil.
Add water and the pounded mixture.
Add the luffa and cook for 5 minutes.
Then add the soy sauce, boiled quail eggs, Knorr chicken cube, and a pinch of salt, and cook for another 5 minutes.
Finally, add the red chili and spring onion, and turn off the heat.
