Print

Napa Cabbage Egg Drop Soup Recipe

Print Recipe

★★★★★

4.7 from 256 reviews

This Napa cabbage egg drop soup is a light, comforting Asian-inspired dish featuring tender napa cabbage in a flavorful chicken broth accented with garlic, ginger, and shiitake mushroom seasoning. Silky egg ribbons swirl throughout, finished with a drizzle of toasted sesame oil and fresh scallions for garnish. Perfect as a nourishing starter or a light meal.

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 (such as Pacific Foods)
  • Drizzle toasted sesame oil (for finishing)

Seasonings & Others

  • ½ tsp coarse sea salt (or to taste)
  • ½ tsp shiitake mushroom seasoning
  • 3 large eggs (gently whisked)

Instructions

  1. Cut the cabbage: Trim away the bottom tip end of the napa cabbage. Stagger the leaves and slice to separate the stem from the leafy parts.
  2. Slice the cabbage: Cut the stems into 1.5-inch (4 cm) wide crosswise pieces, and slice the leaves into 3 to 3.5-inch (8-9 cm) wide pieces.
  3. Clean the cabbage: Rinse the cabbage stems first, then the leaves separately, and drain well.
  4. Prepare aromatics: Slice the garlic cloves and julienne the ginger; set aside for cooking.
  5. Sauté garlic and ginger: Heat 1 tbsp avocado oil in a 4-quart soup pot over medium-low heat until warm. Increase heat to medium and sauté the garlic and ginger until fragrant, about 10 seconds.
  6. Add cabbage stems and broth: Add the napa cabbage stems and sauté for 1 minute. Pour in chicken stock, close the lid, and simmer until stems become tender but still slightly firm, about 12 minutes, stirring occasionally.
  7. Add cabbage leaves: Add the leaves and gently press them into the broth with a wooden spoon. Simmer an additional 3-4 minutes until the leaves turn tender but not mushy.
  8. Season the broth: Taste and adjust seasoning with coarse sea salt and shiitake mushroom seasoning or bouillon to your preference.
  9. Create egg ribbons: With the soup at a gentle boil, slowly drizzle in the whisked eggs from a height in a swirling motion, using chopsticks or a fork to stream the egg slowly. Allow the eggs to set for a few seconds before gently whisking to break up the ribbons.
  10. Garnish and serve: Drizzle toasted sesame oil over the soup and garnish with diced scallions. Serve warm for best flavor.

Notes

  • Use gentle boiling while adding eggs to avoid overcooking and to form delicate egg ribbons.
  • Adjust salt depending on the saltiness of your chicken stock brand.
  • To make this vegetarian, substitute chicken stock with vegetable broth and omit the eggs or replace with a vegan egg substitute.
  • If you prefer a spicier flavor, add a dash of chili flakes or chili oil during seasoning.
  • Avocado oil can be substituted with olive oil or any neutral cooking oil.

Keywords: Napa cabbage soup, egg drop soup, Asian soup, chicken broth soup, healthy soup recipe

Find it online: https://yumwithmia.com/napa-cabbage-egg-drop-soup-recipe/