Napa cabbage egg drop soup recipe
Ingredients
- 1.6 lb Napa cabbage
1 medium
- 0.75 oz garlic cloves
sliced, 3 large
- 0.2 oz ginger
julienned
- 1 tbsp avocado oil
or olive oil
- or to taste½ tsp coarse sea salt
- 3.5 cup chicken stock
I use Pacific Foods
- ½ tsp shiitake mushroom seasoning
- 3 large eggs
gentle whisked
- Drizzle toasted sesame oil
- 2 whole scallions
diced, garnish
Directions
- 1
Slice: Make a slice to trim away the bottom tip end of the cabbage. Stagger the leaves and make a slice to separate the stem from the leafy parts.
- 2
Slice the stems to 1.5-inch (4 cm) in width crosswise and leaves to 3 to 3.5-inch (8-9 cm) in width.
- 3
Wash and drain: Keep the stems separated from the leaves, rinse the cabbage stems first then the leaves, keeping them separated and drain well.
- 4
Prepare garlic and ginger. Set them aside ready to use.
- 5
Saute garlic and ginger: Preheat a 4 quart size soup pot over medium-low heat with 1 tbsp oil until it feels warm. Turn heat up to medium, saute the garlic and ginger until fragrant, about 10 seconds.
- 6
Cabbage stems and broth: Add the napa cabbage stem and saute for 1 minute. Pour-in the chicken stock. Close the lid and simmer the soup until the stems turn softer but still have some bite to them, about 12 minutes. Stir periodically to cook the cabbage evenly.
- 7
Cabbage leaves: Add the cabbage leaves. Use a wooden spoon to gently press the cabbage down so they are in contact with the broth. Simmer further for 3-4 minutes or until the leaves just turn tender but not mushy.
- 8
Season: Taste the broth and add seasonings. Depending on the brand of your chicken stock, I recommend adding a combination of coarse salt and bouillon or dash powder.
- 9
Make egg ribbons: Whisked the eggs. While the soup is gently boiling, slowly drizzle in the egg from higher up in a swirling motion, using a chopsticks or fork to help you slowly stream in the egg. Let the eggs cook for a few seconds to form before gently whisk to break up the ribbons.
- 10
Garnish: Drizzle in sesame oil and garnish with scallions. Serve warm.
Napa cabbage egg drop soup recipe
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Ratings & Reviews
Based on 13 ratings
Rating Breakdown
About this Recipe
Craving a comforting bowl that's both simple to make and deeply satisfying? This Napa Cabbage Egg Drop Soup delivers warmth and authentic flavors, perfect for a quick weeknight meal or a light appetizer.
Why This Soup Works
This recipe shines by combining the natural sweetness and tender texture of Napa cabbage with a rich, savory broth, elevated by aromatic ginger and garlic. The delicate ribbons of whisked egg create a silky mouthfeel, making each spoonful a delightful experience. It’s an easy and flavorful soup that comes together quickly, offering genuine comfort without complexity.
What to Expect
You'll find yourself diving into a bowl of exquisitely tender Napa cabbage, bathed in a savory, umami-rich chicken stock broth. The subtle warmth from fresh ginger and garlic complements the earthy notes from shiitake mushroom seasoning, creating a harmonious flavor profile. The gently whisked eggs cook into beautiful, cloud-like strands that add a luxurious, silky texture, making this soup light yet incredibly satisfying. It’s a perfect balance of fresh ingredients and heartwarming flavors.
Customization & Variations
Feel free to swap the avocado oil for olive oil as the recipe suggests, depending on what you have on hand. For a vegetarian adaptation, simply use a high-quality vegetable stock in place of the chicken stock. While the recipe highlights Napa cabbage, you could explore adding a pinch of white pepper for an extra layer of subtle heat.
Serving & Context
This Napa Cabbage Egg Drop Soup is a versatile dish, perfect as a soothing starter for an Asian-inspired meal or a light, nourishing lunch on its own. Garnish with fresh diced scallions and a drizzle of toasted sesame oil just before serving to enhance its vibrant presentation and aromatic qualities.