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.
Ingredients
Scale
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)
Instructions
- 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.
- Wash and drain: Rinse the cabbage stems first, then the leaves, keeping them separate. Drain well.
- Prepare garlic and ginger: Slice the garlic cloves and julienne the ginger. Set aside for cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
