I’m making this post because I’m already 33 weeks along in my second pregnancy, and this is a great time to amp up my nutrient intake for milk production.

Malunggay (Moringa Olifera) is widely used by breastfeeding moms here in the Philippines. They swear by it and I can attest to it too, having taken it when I was breastfeeding my firstborn.

It is a very popular plant here in the Philippines as it can be seen growing almost everywhere- in rural farms, in the backyards, and even in vacant lots. It thrives easily on both sunny and rainy days and requires little to no maintenance at all. There’s absolutely no excuse how anyone, especially Filipinos, can’t make use of its amazing health benefits. It’s been classified as a “superfood” but unlike most superfoods, it doesn’t taste weird. It doesn’t even have a distinctive taste, more like it has no taste at all.

I’m saying all these because not everyone is aware of this plant. Now that you’re well acquainted with our main ingredient, let’s get started with the recipe.

This is a fairly simple and basic recipe which you can whip up anytime especially when your food is dry (fried fish, fried chicken, etc.) and you need soup to make your meal more appetizing.

Ingredients:

Malunggay leaves (4-5 stems)
1-2 eggs
1 onion
1 tomato
Salt

Procedure:

  1. Remove the leaves from the stem. You can do it leaf by leaf or swipe it from end to end.
  2. Chop the onion and tomato into small pieces.
  3. Put water in a pot. Estimate how much you’d like for your soup. I suggest just 3-4 cups of water. We don’t want it to be too watery, we want it to be more like “eggy”, you know, where the egg dominates the texture. Put in the chopped onion and tomato and bring to a boil.
  4. Once boiling starts, add in the malunggay leaves.
  5. Break the egg and pour directly to the soup. Stir until it disperses completely to the soup. Add salt to taste. You may also use seasoning mix.
  6. Turn off the fire once egg looks cooked enough. Serve hot.

And ta-da! You may now savor this vitamin & protein-packed soup!

Let me know if you’ve tried it and enjoyed it. Thanks for stopping by!

Tip for breastfeeding moms:
If you have extra malunggay leaves, you may put those on top of your nearly-cooked rice. The steam will be enough to cook and soften the leaves up a bit. You can do this in addition or as an alternative to the soup above, just to at least make malunggay part of your meal. You won’t even notice there’s malunggay in your rice because it has no taste! The texture is fine too. Nothing weird, I promise. 😉


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