Vietnamese · Lunch
Squash and Egg Soup
A Vietnamese-style canh soup simmered with kabocha squash in chicken broth until tender, then finished with a beaten egg streamed in to form silky ribbons. Scallion, cilantro and white pepper add brightness and aroma. Served hot in a bowl.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
189Calories
9.7gProtein
9.8gFat
14.3gCarbs
4.6gSugar
2.4gFiber
1118mgSodium
186mgChol
2.5gSat Fat
398mgPotassium
75mgCalcium
1.9mgIron
0.4mcgVitamin B12
12mgVitamin C
gluten-free
low-calorie
low-carb
herb-salt
thirty-min-meals
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel and cut kabocha squash into thin bite-sized pieces, mince garlic, slice scallion, chop cilantro and beat egg in a small bowl.
2
Heat the vegetable oil in a small saucepan over medium heat and sauté minced garlic for 30 seconds until fragrant and golden at edges.
3
Pour chicken stock into the saucepan, add squash pieces and bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes until fork-tender.
4
Reduce heat to low so broth barely ripples, drizzle beaten egg in a thin stream while stirring gently in one direction until it sets into soft ribbons in about 20 seconds.
5
Stir in sliced scallion and chopped cilantro until wilted, about 10 seconds, then ladle into a bowl and serve hot.
6
Plate
Serve the soup hot in a bowl alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (56g)
- 11 oz311g kabocha squash
- 2 cup480ml chicken stock
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp vegetable oil
