Egg Drop Soup

I have this soup for breakfast, lunch and dinner.

It's so easy to throw together, it's quickly become my go-to dinner after the gym or after a long day when I just don't know what to do. While it's fairly basic, it's packed full of flavour and so comforting on those cold winter night - and unlike my other favourite comfort foods (hello creamy pasta) it doesn't leave me feeling heavy and bloated.

One of the important things to note is this can become quite salty if using regular stock which doesn't have reduced salt. Since I normally always have homemade stock on hand, I didn't realise how salty this could be until I made it using a regular stock cube and I DIED! So if you can, use stock with reduced salt if you're not using homemade.

While I haven't included this in the below recipe, this also goes great with some mung beans mixed through the cabbage or 1-2 star-anise thrown in with the ginger and garlic.

Egg Drop Soup
Serves 1 (generous serving)
Cook Time 15 Minutes

500ml Low salt stock (I use chicken or vegetable)
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Teaspoon fish sauce
2 – 3 Cloves of garlic
1/2 Thumb sized piece fresh ginger
200gms Green or red cabbage
1 Tablespoon olive oil
2 Eggs
1 Green Onion
1/2 Red Chili (Optional)

Add stock to a pot and place over low/medium heat. Peel and slice the ginger and garlic and add to the pot of stock along with the fish sauce, soy sauce and sesame oil. Leave to simmer for a minimum of 10 minutes.

While the stock is infusing, finely slice the cabbage. Place a pan over a medium/high heat and add the cabbage, allowing to cook through and char slightly. While you can easily have the cabbage raw, I love when it lightly chars and becomes caramelised and sweet.

Next, lightly beat the two eggs and turn the stock onto high - wait for the stock to reach a boil. The eggs will cool the stock so it's important to bring to a boil so the eggs cook as quickly as possible.

Before adding the eggs, remove the ginger and garlic (optional).

Next, slowly drizzle the eggs over the boiling stock and allow to cook for 30 seconds.

Pour the eggs and stock into a bowl and top with the cooked cabbage. Finely slice the red chilli and green onion and garnish before serving hot.