Cabbage and Egg Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines cabbage’s gentle sweetness with tender egg. It’s lovely with rice for lunch or dinner when you want something comforting and easy to…
This clear soup combines cabbage’s gentle sweetness with tender egg. It’s lovely with rice for lunch or dinner when you want something comforting and easy to eat.
Vegetables · 15 minutes to cook
Nutrition (per 573.1g serving): 109.2 kcal · protein 9g · carbohydrate 10.4g · fat 4.3g · sodium 846.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the egg, leave it unstirred for a moment so soft ribbons of egg float in the broth.
Tips: Simmering the cabbage a little longer helps its sweetness infuse the broth.
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Ingredients (1 serving)
- Cabbage — 100 g
- Egg — 1 pc
- Water — 400 ml
- Kelp — 3 g
- Soy sauce — 0.5 Tbsp
- Green onion — 10 g
- Garlic — 2 g
- Salt — 0.5 g
- Ground black pepper — 0.1 g