Chinese cabbage and mushroom egg drop soup

Cabbage and mushroom egg drop soup

Cabbage and mushroom egg drop soup

Operation Wind-down is now entering the final stage – I hand the keys to my old apartment back tomorrow, and jump in a cab heading South early on Saturday morning.

My rapidly dwindling food reserves have fortunately been bolstered by the contents of my sister’s fridge, which she was more than happy to donate due to her being away for the weekend.

Looking for yet another quick and easy but also filling and cheap lunch, after a few minutes pondering a plan emerged. Once again, it was a Chinese-style soup to the rescue.


Serves 1


  • ½ a red onion, thinly sliced
  • 2 chillies, finely chopped
  • 1 tsp 5 spice powder
  • 1 tsp ginger powder
  • about 300g white cabbage, thinly sliced
  • 2 good handfuls of mushrooms, sliced
  • 1 egg, beaten
  • hot water as needed
  • sesame oil


  • Place the onion, chillies, ginger powder, and 5 spice powder in a pan, with enough water to cover.
  • Bring up to a low simmer. Continue to simmer for about 10 minutes.
  • Add the cabbage, adding more water as required. Ideally, you want a good amount of liquid in the finished soup.
  • Return to a simmer, and cook for a further 10 minutes or so.
  • Add the mushrooms, and cook for a further 5 minutes.
  • With the soup on low heat, slowly add the beaten egg to the pan, stirring gently as you do so – the egg will form small strands.
  • Cook for a further minute or so, or until the egg is done.
  • Serve, drizzled with a splootle of sesame oil.

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