Napa Cabbage Egg Drop Soup Recipe

Introduction

This Napa cabbage egg drop soup is a light and comforting dish perfect for any season. It combines tender cabbage with silky egg ribbons in a flavorful chicken broth, making it both nourishing and easy to prepare.

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)
• ½ tsp coarse sea salt (or to taste)
• 3.5 cup chicken stock (I use Pacific Foods)
• ½ tsp shiitake mushroom seasoning
• 3 large eggs (gently whisked)
• Drizzle toasted sesame oil
• 2 whole scallions (diced, for garnish)

Instructions

1. Step 1: Cut away the bottom tip end of the Napa cabbage. Stagger the leaves and slice to separate the stems from the leafy parts.
2. Step 2: Slice the cabbage stems crosswise into 1.5-inch (4 cm) pieces and cut the leaves into 3 to 3.5-inch (8-9 cm) sections.
3. Step 3: Rinse the cabbage stems first, then the leaves, keeping them separate. Drain well.
4. Step 4: Prepare the garlic and ginger by slicing and julienning, then set aside.
5. Step 5: Heat 1 tbsp oil in a 4-quart soup pot over medium-low heat until warm. Increase to medium and sauté garlic and ginger until fragrant, about 10 seconds.
6. Step 6: Add the cabbage stems and sauté for 1 minute. Pour in the chicken stock, cover, and simmer until the stems are tender but still firm, about 12 minutes. Stir occasionally.
7. Step 7: Add the cabbage leaves, gently pressing them into the broth with a wooden spoon. Simmer for 3-4 minutes until tender but not mushy.
8. Step 8: Season the broth to taste with coarse sea salt and shiitake mushroom seasoning.
9. Step 9: With the soup gently boiling, slowly drizzle in the whisked eggs from a height in a swirling motion. Use chopsticks or a fork to help stream in the egg. Let the eggs cook briefly to form ribbons, then gently whisk to break them up.
10. Step 10: Drizzle toasted sesame oil over the soup and garnish with diced scallions. Serve warm.

Tips & Variations

• Use vegetable stock for a vegetarian version and consider adding mushrooms for extra umami flavor.
• Adjust the seasoning by adding soy sauce or white pepper for a different flavor profile.
• For a richer taste, stir in a splash of heavy cream or coconut milk just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the eggs from overcooking and becoming rubbery. Avoid freezing as the cabbage and egg texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this soup?

Yes, you can substitute Napa cabbage with savoy or green cabbage, but Napa cabbage’s tender texture works best for a delicate soup.

How do I prevent the egg ribbons from clumping together?

Drizzle the whisked egg slowly from a height in a swirling motion while stirring gently to create thin, separate ribbons.

Napa Cabbage Egg Drop Soup Recipe

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★★★★★

4.9 from 118 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This comforting Napa cabbage egg drop soup features tender cabbage stems and leaves simmered in flavorful chicken stock, enhanced with aromatic garlic and ginger, and finished with delicate egg ribbons. Garnished with toasted sesame oil and fresh scallions, this soup is a light yet satisfying dish perfect for any season.

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Ingredients

Scale 1x2x3x

Vegetables

• 1.6 lb Napa cabbage (1 medium)
• 0.75 oz garlic cloves (sliced, 3 large)
• 0.2 oz ginger (julienned)
• 2 whole scallions (diced, for garnish)

Liquids & Oils

• 1 tbsp avocado oil (or olive oil)
• 3.5 cups chicken stock (e.g., Pacific Foods)
• Drizzle toasted sesame oil

Seasonings

• ½ tsp coarse sea salt (or to taste)
• ½ tsp shiitake mushroom seasoning

Others

• 3 large eggs (gently whisked)

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Instructions

1. Cut and slice the cabbage: Trim away the bottom tip of the Napa cabbage. Stagger the leaves and slice to separate the stems from the leafy parts. Cut the stems into 1.5-inch (4 cm) crosswise pieces and the leaves into 3 to 3.5-inch (8-9 cm) widths.
2. Wash and drain: Rinse the cabbage stems first, then the leaves, keeping them separate. Drain well.
3. Prepare garlic and ginger: Slice the garlic cloves and julienne the ginger. Set aside for cooking.
4. Sauté aromatics: Heat a 4-quart soup pot over medium-low heat with 1 tbsp avocado oil until warm. Increase to medium heat and sauté garlic and ginger until fragrant, about 10 seconds.
5. Add the cabbage stems and simmer: Add the Napa cabbage stems to the pot and sauté for 1 minute. Pour in the chicken stock, cover with a lid, and simmer until the stems soften but retain some bite, about 12 minutes. Stir occasionally.
6. Add cabbage leaves: Add the cabbage leaves to the pot. Gently press them down with a wooden spoon to submerge them in the broth. Simmer for an additional 3-4 minutes until the leaves turn tender but not mushy.
7. Season the broth: Taste the soup and season with coarse sea salt and shiitake mushroom seasoning as needed based on your chicken stock’s saltiness.
8. Create egg ribbons: Whisk the eggs gently. While the soup is gently boiling, slowly drizzle the eggs from a height in a swirling motion, using chopsticks or a fork to guide the flow. Let the eggs set for a few seconds, then gently whisk to break the ribbons slightly.
9. Garnish and serve: Drizzle toasted sesame oil over the soup and garnish with diced scallions. Serve the soup warm for the best flavor and comfort.

Notes

• Using fresh chicken stock enhances the flavor but store-bought stock like Pacific Foods works well for convenience.
• Adjust the amount of salt and mushroom seasoning to taste, depending on your chicken stock’s seasoning.
• Pouring eggs slowly from a height helps create delicate egg ribbons typical of traditional egg drop soup.
• Toast sesame oil adds a nutty aroma; add sparingly to avoid overpowering the soup.
• Separate washing and cutting of cabbage stems and leaves ensures even cooking and texture control.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Keywords: Napa cabbage soup, egg drop soup, Asian soup, healthy soup recipe, easy soup, cabbage recipe