Hot Egg-Cabbage Soup

Start with 32 or so oz. of filtered water. Add a fat tablespoon of garbanzo-miso paste. Bring to a boil, then turn down to a low boil. Add chopped green cabbage, mustard powder, chili powder, dried lily flower, a teaspoon of thai red curry paste, a pinch of wasabi powder, a sprinkle of dulse flakes, a spoonful of butter, and a shake of japanese red pepper flakes. After cabbage softens, bring to a high boil and add two raw eggs. Stir. Top it off with a dash of olive oil.

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