Interestingly, this recipe is from my husband's oral culinary archive. It was one of his favorite 'instant' soup from his childhood.
As far as salted egg is concerned, they go best with white porridge, Teochew style. Apparently, my mother-in-law did a lot of wonderful dishes with salted eggs, because hubby always has this faraway look when he describes these dishes. Or perhaps, he simply likes salted eggs.
I tweaked his recipe a bit, adding fried garlic before adding the stock. This gives it a smoky flavor and the salted egg and stock lends a more complex flavor to an otherwise plain dish.
1 T canola oil
2 cloves garlic, sliced
Stock ( 1/2 soup bowl )
1 salted duck egg, boil in the shell.
2 cups of dihuangcai or any waxy greens
1 T wolfberries
Remove the shell of the egg. Quarter the egg and set aside.
Heat the oil and fry the garlic.
Add the stock and bring to a boil. Be careful of oil splutter.
Add the salted egg. Bring to a boil again.
Add vegetables and wolfberries.
Blanch the vegetables and serve immediately.