Green and Garlicky Ramp Soup with Soft-Boiled Eggs Recipe
This vibrant Green and Garlicky Ramp Soup celebrates the fresh, pungent flavors of ramps combined with cabbage, brown rice, and a touch of heat from jalapeño. A silky blend of ramp greens and aromatics is swirled into a rich, simmered broth with a perfectly soft-boiled egg topping for a nourishing and comforting seasonal soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Produce
- 10 ramps (1.5 oz), greens and whites divided
- 1/2 lemon (peeled and seeded, roughly chopped)
- 1/2 (12 oz) small cabbage, thinly sliced
- 1 medium jalapeño, seeds removed
- 1-inch knob fresh ginger
Pantry
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 4 cups fish stock, or 4 cups vegetable stock whisked with 1 tablespoon fish sauce
- 3/4 cup short-grain brown rice
Other
- 4 large eggs
Instructions
- Prepare Ramps: Separate the ramp whites from the greens. Finely chop the whites for sautéing, and set the greens aside for blending later.
- Prepare Lemon and Cabbage: Peel and seed half a lemon, then roughly chop it. Thinly slice half the cabbage and keep ready.
- Sauté Aromatics: Heat 1/4 cup of olive oil in a 5-quart Dutch oven over medium heat until warm. Add the chopped ramp whites, lemon pieces, and 1/4 teaspoon of red pepper flakes. Sauté for 2 to 3 minutes until fragrant and slightly softened.
- Cook Cabbage: Add sliced cabbage to the pot, season with 1/2 teaspoon kosher salt, and cook for about 10 minutes until the cabbage wilts, reduces to half size, and the edges begin to char slightly.
- Simmer Broth and Rice: Pour in 4 cups of fish stock (or vegetable stock with fish sauce) and add 3/4 cup short-grain brown rice. Stir well and bring to a simmer. Cover the pot and cook gently for 25 minutes until the rice is tender.
- Blend Ramp Greens: While the soup simmers, combine ramp greens, seeded jalapeño, and ginger in a blender. Add 1/4 cup of the hot soup liquid from the pot to facilitate blending. Blend until you achieve a thick and smooth paste. Set aside.
- Soft-Boil Eggs: In a separate pot, boil 4 large eggs for approximately 6 minutes to achieve a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking.
- Finish Soup: Once rice is tender, stir the blended green ramp paste into the soup pot. Mix well and adjust seasoning with salt to taste.
- Serve: Ladle soup into two bowls and top each with two soft-boiled eggs, peeled and halved or whole as preferred. Enjoy immediately for best flavor.
Notes
- You can substitute fish stock with vegetable stock plus fish sauce to keep a balanced umami flavor.
- Adjust red pepper flakes and jalapeño amount to control the soup’s heat level.
- The soft-boiled eggs add richness and texture—don’t skip this step for the best experience.
- Fresh ramps are seasonal, usually found in early spring. If unavailable, substitute with equal parts green garlic and shallots for a similar flavor.
- Use Diamond Crystal kosher salt or measure accordingly if using other salt types.
