Egg drop soup was something I used to eat when I was sick (since the traditional chicken noodle soup isn’t as easy to come by gluten free). Otherwise I didn’t usually order it. Not that I didn’t like it. I just didn’t think it was anything special.
But throw cabbage into the mix and it’s a whole different story.
Cabbage is something I really love. It took many years to figure this out though. I remember, as a kid, watching my mom boil cabbage and eating it like it was a cake (aka, like it was delicious). And I thought she was crazy. Well, now I am a mom and I must be crazy too – because I’m always looking for excuses to eat cabbage!
This soup is light, flavorful, and really ‘hits the spot’ for me. When I was young, probably about the time I was convulsing while my mom was eating her cabbage, I would go to a bowl of chicken flavored ramen soup as a go-to hit the spot. Well, I can say (with thanks!) that now I convulse at the idea of ramen noodles.
The picture is a bit fuzzy, unfortunately. I took it later in the day and through my camera’s screen it looked fine. But by the time I got it downloaded onto my computer I had eaten all the soup… So yeah, no re-do’s. Hope it gets the idea across though!
Cabbage Egg-Drop Soup (GF, DF, & SF)
2 lbs cabbage (approximately 2 small heads)
10-15 small baby bella mushrooms, washed and de-stemmed
10 cups chicken broth (I made mine previously from boiling chicken bones)
9 eggs, whisked with 1/2 cup filtered water
In a large stock pot, heat the 10 cups of chicken broth until it comes to a boil.
At the same time, run your heads of cabbage through a mandolin slicer so that the cabbage is finely shredded. If you don’t have a mandolin slicer or can’t get the cabbage finely shredded, it’s not a big deal. I prefer it that way because of the overall texture of the soup, but it has no effect on deliciousness ;) Also, dice the baby bella mushrooms. Once the cabbage and mushrooms have been cut, add them to the stockpot. I did this as I worked so everything ended up going in at a slightly different time. You could do this step all ahead of time though too. Once the broth is boiling with the cabbage & mushrooms added, cook for 20 minutes, or until the cabbage becomes clear.
In a medium bowl, whisk the 9 eggs until ‘scrambled’ and then continue to whisk while adding the water. Slowly pour the egg mixture into the boiling soup. I would call it a constantly stream of liquid, but in a very small line. Stir as you go as well. Once all the egg is added, turn off the heat, but let the pan sit uncovered for 10-15 minutes. Serve immediately or save in airtight containers in the fridge for up to 5 days. I use mason jars with screw on lids to hold this, my ‘soup of the week’.
This is one of my favorites. It’s simple and light, so I was pleasantly surprised the first time I made it how much it hit the spot! It feels like an indulgence, but truly, it’s not.
This recipe is linked to Real Food Recipe Roundup,Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Inspire Me Wednesday, Full Plate Thursday, Fight Back Friday, Friday Favorites, Foodie Friday, Gluten Free Friday,