Egg Flower Soup with Napa Cabbage and Mushrooms

Need a quick soup for a cold night? Try my version of Egg Drop Soup using local eggs and napa cabbage form my winter CSA share.  Mushrooms, ginger, and egg yolks are all great immunity foods, so this recipe is perfect for this time of year.

Makes 4 servings

 

2 large eggs

4 cups chicken or vegetable stock

1 teaspoon soy sauce

½ teaspoon sesame oil

1 teaspoon fresh grated ginger

¼ teaspoon white pepper

2 cups napa cabbage, thinly sliced (about ½ small head)

½ cup cold water

2 tablespoons cornstarch

8 fresh mushrooms, sliced thinly

2 scallions, finely chopped

Scramble eggs in a small bowl, set aside.

Make slurry by combining cornstarch and water in another small bowl, also set aside.

Bring stock to a boil, and then simmer with soy sauce, sesame oil, grated ginger, and pepper.  Add napa cabbage and cook 2-3 minutes until stock is lightly bubbling.

Add eggs to hot stock in a stream, creating ribbons by circling the pot with the egg stream without stirring the stock.   Once the eggs have set you can stir gently.

Add cornstarch water slurry to the soup and bring back to a simmer, heat until stock thickens.

Divide the sliced mushrooms and scallions between serving bowls, add hot soup to the bowls and serve immediately.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil