Cabbage & egg noodle-style soup
A Vietnamese lunch for the galley that copes with rough seas, one pot, needs no fridge, about 15 min hands-on.
- Lunch
- Vietnamese
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/white cabbage480 g (≈ 0.5 head) (120 g)
- Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
- Dried pasta (durum wheat)200 g (50 g)
- Fresh ginger20 g (5 g)
- Soy sauce40 g (10 g)
- Vegetable stock cubes12 g (3 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
Method
- Simmer ginger, stock cube and 350 ml water per serving.
- Add thin pasta, shredded cabbage and carrot; cook until the pasta is done.
- Stir in beaten egg in a thin stream; season with soy.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Eggs, Gluten, Soy — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 334
- protein
- 16 g
- fat
- 6 g
- carbs
- 54 g
- sugar
- 9 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes