Dinner

Napa Cabbage Egg Drop Soup Recipe

Bymia larkspur October 22, 2025October 22, 2025

Introduction

This Napa cabbage egg drop soup is a light and comforting dish perfect for any season. With tender cabbage, fragrant garlic and ginger, and silky egg ribbons, it’s simple to make yet full of flavor.

A close-up view of a white ceramic pot filled with a soft soup featuring several layers: at the bottom is a light broth, above it are chunky pieces of pale yellow and green cabbage, followed by a layer of creamy scrambled eggs with a slightly uneven texture. On top, a generous pile of finely chopped bright green spring onions adds freshness and color contrast. A wooden spoon with a dark round end rests inside the pot on the left side. In the background, a small white dish with chili flakes sits atop a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, garnish)

Instructions

Step 1: Cut the Napa cabbage by trimming away the bottom tip end, then separate the stems from the leafy parts by slicing. Slice the stems crosswise into 1.5-inch (4 cm) pieces and the leaves into 3 to 3.5-inch (8-9 cm) widths.
Step 2: Wash and drain the cabbage, keeping stems and leaves separated during rinsing and draining.
Step 3: Prepare the garlic and ginger by slicing and julienning, then set aside.
Step 4: Preheat a 4-quart soup pot over medium-low heat with 1 tablespoon of oil until warm. Increase heat to medium and sauté the garlic and ginger until fragrant, about 10 seconds.
Step 5: Add the cabbage stems and sauté for 1 minute, then pour in the chicken stock. Cover and simmer until stems soften but retain some bite, about 12 minutes, stirring occasionally.
Step 6: Add the cabbage leaves, gently pressing them into the broth with a wooden spoon. Simmer an additional 3-4 minutes until leaves are tender but not mushy.
Step 7: Taste the broth and adjust seasoning by adding coarse salt and shiitake mushroom seasoning as needed.
Step 8: Slowly drizzle the gently whisked eggs into the gently boiling soup in a swirling motion, using chopsticks or a fork to help stream the egg. Let the egg cook for a few seconds until ribbons form, then gently whisk to break them up.
Step 9: Finish by drizzling toasted sesame oil over the soup and garnishing with diced scallions. Serve warm.

Tips & Variations

Use vegetable broth instead of chicken stock for a vegetarian version.
To deepen flavor, add a splash of soy sauce or a pinch of white pepper before serving.
Try adding sliced shiitake mushrooms or tofu for extra texture.
Whisk eggs gently to avoid too many small bubbles in the egg ribbons.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the texture of the cabbage and eggs. Avoid boiling when reheating to prevent the eggs from becoming tough.

How to Serve

A close-up view of a white ceramic bowl filled with a soft, brothy soup featuring pale yellowish cooked cabbage leaves and chunks of tofu, all submerged in a light, clear broth. On top, there is a thick layer of finely chopped bright green spring onions scattered evenly across the surface. A black spoon rests inside the bowl to the left, slightly dipped in the broth, with wooden chopsticks placed along the edge. The background shows a white marbled surface with a small blue dish holding some red chili flakes slightly blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of Napa cabbage?

You can substitute regular cabbage, but Napa cabbage has a more delicate texture and sweeter flavor, which works best in this soup.

How do I prevent the eggs from clumping too much?

Drizzle the eggs slowly from a height and use a fork or chopsticks to gently swirl the eggs as they cook, forming thin ribbons instead of large clumps.