So the inspiration for this soup comes from a restauran in the southern Mexico City county of Tlalpan that goes by the name Mongo. They sell wok and teppanyaki cooked bowls with an Asian touch. In the stir fried bowls they use clam sauce, soy sauce, sesame oil and so.
But they are also famous for having a soup just called Mongo soup. I thin it used to be free but like everything nice, it didn’t last long enough. The soup is fresh but very thick. From what I gathered it’s made from some kind of broth, shitake mushrooms and egg that has been quickly poached and stirred in the boiling broth.
The following is a simplified version of that soup that you can make easily in some minutes if you already have some broth around.
- Chicken broth
- Spaghettis, Fettuccine or Any Kind of Noodle.
- Dried Scallions
- Powdered Cayenne Pepper
- Black Pepper
- 1 Egg
- Chopped Red Chilly Flakes.
- Garlic powder
- Ginger powder
- Onion powder.
How to make:
Bring the broth to boil and add all the powders and spices, grab the spaghettis and break en in half. Let the noodles cook for about 8 mins, then break an egg inside the soup and stir. \
Serve immediately. Add salt to taste.
How to improve:
Add mushrooms and any other type of veggie that you have in hand.