Cabbage and Poached Egg Soup
Adapted from the Moss Room, this soup is a time-pressed, paleogastronomers dream come true. The original was somewhat bland, so we modded it out with some Asian influences. Vegetable stock recipe can be found here
Recipe: Cabbage Soup with Poached Egg
Ingredients
2 cups of vegetable stock Few drops of chili oil, optional
Instructions
Add the stock and sesame oil to a medium sauce pan, and bring to a gentle boil.
Using a chef knife, shred the cabbage into 1/8 inch shreds. Add the cabbage to the boiling stock. Let cabbage cook until wilted, about 5 minutes, then reduce heat and let the soup simmer.
Crack each egg into the soup, and poach for 2 minutes.
While eggs are poaching, slice the green onion on the diagonal to 1/8 inch width
Ladle the soup, into serving bowls, one egg per bowl. Garnish each bowl with the chopped spring onion, and a few drops of chili oil
Yields 2 servings, ~230 cals per serving.
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Tags: cabbage soup , chili oil , chopped spring onion , egg soup , green onion , medium sauce pan , oil yields , poached egg , Quick , sesame seed oil , soup , Time-pressed , vegetable stock
