Moringa/drumstick leaves are great in making quick soup. It only takes few minutes for the leaves to wilt and cook. You can use any stock base you like. For vegetarian version I used soya beans stock. Thanks to a friend for sharing this great vegetarian stock. With the stock and simple flavouring I can cook moringa leaves in egg drop (egg flower) soup anytime!
Recipe from Vivian Pang’s Kitchen
Moringa/Drumstick Leaves in Soya Bean Stock
1 cup moringa (drumstick) leaves, washed
1 egg (lightly beaten)
2 cups soya bean stock *refer below
1 teaspoon light soya sauce
Pinch of salt
1 teaspoon light brown sugar
* Soya bean stock
½ cup soya beans, soaked overnight
4-5 cups water
~Discharge membrane of the soaked beans. Add cleaned soya beans together with water into a pot. Bring to boil. Lower the heat and cook at low heat for about 2-3 hours. Drain away the beans and you have soya bean stock. It is advisable to cook until beans turn soft. Soft beans are great to add into salad or just eat on its own.
~You can use slow cooker to cook the stock.
~Can keep the extra stock in freezer for future used.
1. Bring the soya bean stock to rapid boil. Add in moringa leaves.
2. Turn the heat to medium and add in all the seasoning. Taste and adjust accordingly.
3. Bring the heat to high and bring the stock to rapid boil. Slowly pour in the beaten egg in a steady stream in a clockwise direction. Once the egg flower is formed, off the heat and serve.
|Photo by Linda De Volder|
To find out health benefits and more on moringa plant do refer to early post-Moringa Oleifera - Miracle Plant ?