Lately, Hillary has been telling me she really appreciates that I send her home with soup on weekends. It’s weekend again and I am scratching my head what soup do I make this week? 🤔
How about grandma’s omelette soup! My mother-in-law took care of the kids after school during those growing up years. The girls often reminisces about the little snacks and dishes she prepared for them in the afternoon. It was a luxury that dinner was ready when I got home from work everyday. The girls were also fed, bathed, and sometimes homework done! Lucky me.
This omelette soup is made with anchovy broth. My mother-in-law believes anchovies has lots of vitamins and minerals and is very good for babies and kids. She would grind anchovies and add them to the girls’ porridge when they were infants. When they were older, she used anchovies to make soup broth.
This is an easy dish to prepare and hope the kids find this recipe useful. It is something to help them savor those memories when they think of grandma’s cooking.
- One 6oz package of dried anchovies, available from Asian supermarket
- 8 cups water
- Pinch of salt for broth
- 5 large eggs
- 1/2 tsp salt for omelette
- 1/4 tsp white pepper
- 2 Tbsp canola oil
- 1 bundle glass noodles
- Chopped green onions, cilantro, and fried shallots for garnish
- Soak glass noodles in hot water until softened. Drain and snip with kitchen sears into shot segments. Set aside.
- Rinse and drain anchovies and transfer to a medium size pot.
- Add 8 cups water and bring to a boil over medium high heat. Reduce heat, cover and let simmer for half an hour.
- Strain for broth. Season with salt to taste.
- In a large bowl, beat eggs with salt and white pepper. Add the snipped glass noodles.
- Heat oil in wok over medium high heat.
- Pan fry egg and glass noodles until golden on both sides.
- Turn off heat. Cut omelette into bite-size pieces.
- Add omelette into anchovy broth and bring soup to a boil again.
- Serve hot and garnish with green onions, cilantro, white pepper, and fried shallots.