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–+ servings
ramp soup in a bowl topped with a soft boiled egg.

Green and Garlicky Ramp Soup

For an easy weeknight soup that's equally nutritious and vibrant, I always go to this one. It has rice, greens, protein, and it's quick to make and easy to store. Ramps are in the title, but cilantro is also a great sub. Use the stems like you would the ramp whites, and the leaves in the same way. You'll have a soup that tastes like salsa verde with whichever herb you choose.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2

Equipment

Ingredients

  • 10 (1.5 oz) ramps, greens and whites divided
  • 1/2 lemon
  • 1/2 (12 oz) small cabbage
  • 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
  • 1 medium jalapeño, seeds removed
  • 1-inch knob fresh ginger
  • 4 large eggs

Instructions 

  1. Separate the ramp whites from the greens. Finely chop the whites.
  2. Cut the peel off half a lemon and remove the seeds, roughly chop it up.
  3. Thinly slice half a head of cabbage.
  4. Place at least a 5-quart Dutch oven over medium heat. Add 1/4 cup of olive oil and let it heat up for a minute or so. Add the ramp whites, lemon and 1/4 teaspoon red pepper flakes and sizzle for 2-3 minutes.
  5. Add the cabbage and season with 1/2 teaspoon of kosher salt, then cook down for 10 minutes, or until it’s beginning to char on the edges and is wilted to half the size.
  6. Add 4 cups of fish stock and 3/4 cup of brown rice and stir. Bring to a simmer then cover for 25 minutes.
  7. While the broth is simmering, add the ramp greens, one jalapeño (seeds removed) and 1-inch knob of ginger to a blender. Scoop out 1/4 cup of liquid from the pot and add it in. Blend until it’s thick but smooth and set aside.
  8. In a separate pot, boil 4 eggs until they are jammy, around 6 minutes, then shock them in an ice bath.
  9. When the broth is finished simmering and the rice is tender, pour the green ramp paste in. Stir to combine then taste and season with salt to your preference.
  10. Serve in two bowls with two soft boiled eggs per bowl!
Serving: 1 bowlCalories: 365kcalCarbohydrates: 31gProtein: 19gFat: 19g