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Cabbage Egg Drop Soup

Cabbage Egg Drop Soup

  • Author: Ali
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6-8 servings 1x

Description

This Cabbage Egg Drop Soup recipe is super-easy to make in just 20 minutes, and full of the best healthy ingredients and comforting flavors that I couldn’t love more.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 3 cloves garlic, minced
  • 8 cups vegetable stock (or chicken stock)
  • 1 small head of Napa cabbage, roughly chopped
  • 1 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 3 eggs, whisked
  • 2 teaspoons toasted sesame oil
  • optional topping: thinly sliced green onions

Instructions

  1. Sauté onion and garlic. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
  2. Add the cabbage and broth ingredients. Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine.  Continue cooking until the mixture reaches a simmer.
  3. Simmer. Reduce heat to medium, in order to maintain the simmer.  Cover and simmer for 10 minutes, until the cabbage has completely softened.
  4. Make the egg ribbons.  Remove the lid.  Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in the whisked eggs.  The eggs will cook instantly in the hot broth, creating pretty egg ribbons.
  5. Season.  Stir in the sesame oil until completely combined.  Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need.
  6. Serve.  Serve warm, garnished with green onions if desired.