Gentle Cabbage and Egg Soup
Gentle Cabbage and Egg Soup
Stomach-Friendly Morning Soup: Easy Cabbage and Egg Soup
This cabbage and egg soup is the perfect morning meal when your stomach feels unsettled or your appetite is low. Made with a comforting rice water base, fresh cabbage, and fluffy eggs, it’s wonderfully gentle and easy to digest, making it an ideal breakfast soup.
Ingredients- 5 cups rice water (approx. 1 liter)
- 3 fresh eggs
- 1/4 head of cabbage
- 1/4 stalk of green onion (scallion)
- 2 packets vegetable broth powder (or dashi stock)
- 1/2 Tbsp soy sauce for soup
- 1 tsp white soy sauce (or regular soy sauce)
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
Thoroughly wash the cabbage, remove the core, and julienne it into thick, short strips. Soak the julienned cabbage in cold water and rinse several times to remove any bitterness, then drain completely. Slice the green onion thinly into rounds.
Step 2
In a bowl, crack the 3 eggs and add a pinch of salt for seasoning. Whisk the eggs gently. Add the prepared julienned cabbage and sliced green onion to the egg mixture and stir well.
Step 3
Pour 5 cups of rice water into a pot. Add the 2 packets of vegetable broth powder and stir to dissolve. (If you don’t have vegetable broth powder, you can use a piece of dried kelp and remove it after boiling). Bring to a boil over high heat, then reduce to medium heat.
Step 4
Once the broth is boiling, slowly pour the cabbage and egg mixture into the pot along the sides. Resist the urge to stir immediately; let the eggs set for about 10 seconds, then gently stir with chopsticks to break up the egg into ribbons. Continue to simmer until the cabbage is tender.
Step 5
Season the soup with 1/2 Tbsp of soy sauce for soup and 1 tsp of white soy sauce. (If you don’t have white soy sauce, regular soup soy sauce or light soy sauce can be substituted; adjust the amount to your preference).
Step 6
Finally, generously grind in black pepper for added aroma. Taste and adjust the seasoning with salt if needed. Serve immediately while hot for a delicious and comforting cabbage and egg soup.
