MealDay
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Dinner
Lactose-free

Turkey, Cabbage & Mushroom Egg Broth

A light, brothy Japanese-style bowl — turkey, cabbage, onion and mushrooms in a gingery broth finished with egg ribbons.

380
kcal
38g
protein
25 min
time
#high-protein#light#japanese

Method

  1. Brown the turkey

    Brown the turkey mince in the dry pot over medium-high heat, breaking it up with a spoon until cooked. Set aside.

    5:00

  2. Soften onion & mushrooms

    Add the oil to the pot and soften the onion, sliced and mushrooms, sliced for 3-4 minutes.

    4:00

  3. Build the broth

    Pour in the dashi or stock with the ginger, grated and soy sauce. Bring to a gentle simmer.

    3:00

  4. Simmer

    Return the turkey to the pot and add the cabbage, shredded. Simmer for 6-8 minutes until the cabbage is soft.

    7:00

  5. Add egg ribbons

    Beat the egg in a cup. Stir the broth in a slow circle, then pour the egg in a thin stream to form ribbons. Don't stir again for a few seconds.

  6. Serve

    Ladle into a bowl and top with the spring onion, sliced.

Notes

Around 380 kcal and 38g protein — light but filling thanks to the volume of broth and cabbage. Naturally lactose-free. Egg-ribbon trick: swirl the broth, pour beaten egg in a thin stream off a gentle simmer (not a rolling boil) so it sets into soft ribbons. Only 1 tbsp soy so it won't be too salty. Makes a big volume — easily splits into two portions. A nest of noodles or scoop of rice makes it heartier.