Craving a comforting, flavorful, and incredibly easy soup? Look no further than this simple Cabbage and Egg Soup recipe! This humble dish, a staple in many kitchens, packs a surprising punch of flavor with minimal ingredients and effort. The delicate sweetness of cabbage perfectly complements the richness of the eggs, creating a satisfying and nutritious meal that's perfect for a chilly evening or a light lunch. It's the kind of recipe that's easily adaptable to your taste, allowing you to add your favorite spices or vegetables for a personalized touch.
This Cabbage and Egg Soup is unbelievably quick to make, requiring only a handful of readily available ingredients. Forget complicated techniques and lengthy prep times; this recipe is all about simplicity and deliciousness. Ready to learn how to whip up this satisfying bowl of goodness? Let's dive into the easy step-by-step instructions!
Tools Needed
- Knife
- Pot
- Stove
Ingredients
- White fish: 500g
- Chicken eggs: 3
- Shallots: 4
- Green onion: 40g
- Cilantro: 40g
- Seasoning powder: 1/2 teaspoon
- MSG: 1/3 teaspoon
- Ground pepper: 1/4 teaspoon
- Water: 1 liter
- Cooking oil
- Sugar: 1/2 spoon
- Salt: 1/3 spoon
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Beat the eggs with seasoning powder, MSG, and ground pepper. Set aside.
- Chop the shallots into small pieces.
- Remove the hard stem, slice thinly and cut into shorter pieces. Wash thoroughly.
- Finely chop the green onions. Set aside for later.
Step 2. Cook the Soup
- Heat cooking oil in a pot over medium heat. Sauté the shallots until fragrant.
- Add 1 liter of water to the pot and bring to a boil.
- Add the prepared cabbage to the boiling water, stir well, and cover to cook.
- Once the broth boils again, add the beaten eggs, stir gently.
Step 3. Season and Finish
- Season with seasoning powder, MSG, sugar, and salt. Adjust to taste.
- Add the chopped green onions and cilantro. Stir well.
- Turn off the heat. Serve hot and garnish with ground pepper (optional).
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- For richer egg flavor, add seasonings to the beaten eggs before adding to the soup.
- Cut cabbage thinly and shorter for faster cooking in soup.
- Stir gently when adding eggs to prevent them from becoming clumpy.
Nutrition
- N/A
FAQs
1. Can I use other vegetables in this soup?
Absolutely! Feel free to add carrots, celery, or mushrooms for extra flavor and nutrients.
2. What kind of cabbage is best for this recipe?
Any kind of cabbage will work, but Napa cabbage or green cabbage are popular choices.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in the refrigerator for up to 3 days.
This simple Cabbage and Egg Soup is a testament to how delicious and satisfying a meal can be without complicated techniques or expensive ingredients. Enjoy this comforting bowl of goodness as a light lunch, a hearty side dish, or a complete meal on its own. We hope you enjoy this recipe from Hoang's Kitchen – happy cooking!