This Napa Cabbage Egg Drop Soup is one of my go-to favorites in the winter. It’s simple to make, light yet satisfying. The cabbage is simmered until just tender, and the broth is savory and delicious. If you love soup as much as I do, this Napa cabbage soup is one you don’t want to miss.

Feature image shows a pot of Napa cabbage soup with egg ribbons in a claypot.
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Ingredients

Whenever I’m craving a big bowl of veggies but short on time, this Napa cabbage soup is one of my go-to’s. It uses simple ingredients and delivers great flavor.

Photo shows simple ingredients to make napa soup.
  • Napa cabbage: Adds a tender, juicy, and slightly sweet flavor to the soup when cooked.
    • Substitute: Taiwanese Wawa tsai (wawa cabbage) can be used for a similar flavor and texture.
  • Garlic: Adds a warm, savory aroma and flavor to the broth.
  • Ginger: Brings a slight spice and freshness, balancing the richness of the soup.
  • Avocado oil (or olive oil): Used for sautéing the garlic and ginger to bring out their flavors.
  • Coarse sea salt
  • Chicken stock: Forms the base of the soup, adding richness and depth.
    • Tip: Taste the broth and adjust the seasoning depending on the brand of chicken stock used.
  • Mushroom seasoning bouillon (or chicken bouillon, dashi powder): Adds a deeper umami flavor, making the broth more savory.
  • Eggs: Create delicate egg ribbons in the soup, adding texture and a soft, rich element.
  • Toasted sesame oil: Drizzled at the end for a nutty aroma and flavor.
  • Green onions: Garnish for a fresh, sharp bite that complements the richness of the soup.

Is there a substitute for Napa cabbage?

Yes, for making soup, the best substitute is Taiwanese Wawa tsai (wawa cabbage) because it has a similar tender and sweet flavor. They look similar to napa but smaller. Bok choy or other leafy greens might work in salads, but they don’t give the same flavor or texture when cooked in a soup.

How to make Napa cabbage soup

This Chinese cabbage soup is quick and easy to make. We sauté the stems first because they take longer to cook. The soup tastes light and savory with tender cabbage and a hint of ginger and garlic.

Person demos how to cut napa cabbage to make soup.
  1. Slice the Napa cabbage for soup: Trim the bottom end of the cabbage. Slice the stems into 1.5-inch (4 cm) strips and the leaves into 3 to 3.5-inch (8 to 9 cm) pieces. Keep the stems and leaves separate to ensure even cooking.
  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 and julienne the ginger. Set them aside.
Person demos how to make Chinese cabbage soup.
  1. Sauté garlic and ginger: Heat oil in a 4-quart soup pot over medium heat. Sauté garlic and ginger for about 10 seconds until fragrant.
  2. Cook the cabbage stems: Add the cabbage stems and sauté for 1 minute. Pour in the chicken stock, cover, and simmer for about 12 minutes until the stems are tender but still have a slight bite. Stir occasionally.
  3. Add cabbage leaves: Add the cabbage leaves and gently press them down into the broth. Simmer for another 3-4 minutes until the leaves are tender but not mushy.
Person demos how to season and serve Asian cabbage soup.
  1. Season the broth: Taste the soup and adjust the seasoning with salt and bouillon or dashi powder as needed.
  2. Make egg ribbons: While the soup is gently boiling, slowly drizzle the whisked eggs into the soup in a swirling motion. Let the eggs set for a few seconds before gently stirring to create ribbons.
  3. Garnish and serve: Drizzle with toasted sesame oil and garnish with scallions. Serve warm.

How to tell when the cabbage is cooked? Chinese cabbage is cooked when the white stems turn slightly translucent, and the crinkly leafy parts become softer. Be careful not to overcook Napa cabbage, as it can become mushy.

Soup flavor variations

If you want to switch things up, here are a few easy ways to add more flavor or texture to your soup.

  • Spicy: Stir in a few teaspoons of chili garlic sauce to give the broth a kick of heat.
  • Miso Paste: Add a tablespoon of miso for a deeper, richer umami flavor.
  • Texture: For added texture, try incorporating diced bok choy or tofu puffs into the soup.

What to serve it with

Depending on your preference, you can keep the meal lower in carbs by pairing the soup with protein dishes. For a heartier option, add noodles to the soup or serve them on the side.

Umami Tips

  • Cutting the cabbage: Slice the Napa cabbage stems thinner so they cook faster, and keep the leaves in larger sections to retain their tender and juicy texture.
  • Flavor boosters: For a richer broth, use shiitake mushroom seasoning, chicken bouillon, or dashi powder. You can also add miso paste for an extra layer of umami.
  • Egg ribbons: When adding the eggs, drizzle them slowly into the boiling soup while stirring gently to create light, delicate egg ribbons.
  • Cook cabbage stems first: Cook the stems first, as they take longer to soften. This gives the soup the perfect texture.
  • Season to taste: Always taste the broth before serving and adjust the salt or seasoning, especially if using store-bought broth.

More Napa cabbage recipes

Wondering what to do with your extra Napa cabbage? Here are some delicious ideas to make the most of this versatile vegetable, from stir-fries to casseroles!

A side close shot shows cabbage and broth in a soup pot.
Recipe image shows napa cabbage soup with egg ribbons and scallions served in a white color clay pot.
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Napa cabbage egg drop soup recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: ChihYu Smith
Warm up with a bowl of Napa Cabbage Egg Drop Soup – an easy and flavorful recipe featuring tender cabbage and a savory broth.
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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 , or chicken bouillon, dashi powder
  • 3 large eggs, gentle whisked
  • Drizzle toasted sesame oil
  • 2 whole scallions, diced, garnish

Instructions 

  • Slice: Make a slice to trim away the bottom tip end of the cabbage. Stagger the leaves and make a slice to separate the stem from the leafy parts.
  • Slice the stems to 1.5-inch (4 cm) in width crosswise and leaves to 3 to 3.5-inch (8-9 cm) in width.
  • Wash and drain: Keep the stems separated from the leaves, rinse the cabbage stems first then the leaves, keeping them separated and drain well.
  • Prepare garlic and ginger. Set them aside ready to use.
  • Saute garlic and ginger: Preheat a 4 quart size soup pot over medium-low heat with 1 tbsp oil until it feels warm. Turn heat up to medium, saute the garlic and ginger until fragrant, about 10 seconds.
  • Cabbage stems and broth: Add the napa cabbage stem and saute for 1 minute. Pour-in the chicken stock. Close the lid and simmer the soup until the stems turn softer but still have some bite to them, about 12 minutes. Stir periodically to cook the cabbage evenly.
  • Cabbage leaves: Add the cabbage leaves. Use a wooden spoon to gently press the cabbage down so they are in contact with the broth. Simmer further for 3-4 minutes or until the leaves just turn tender but not mushy.
  • Season: Taste the broth and add seasonings. Depending on the brand of your chicken stock, I recommend adding a combination of coarse salt and bouillon or dash powder.
  • Make egg ribbons: Whisked the eggs. While the soup is gently boiling, slowly drizzle in the egg from higher up in a swirling motion, using a chopsticks or fork to help you slowly stream in the egg. Let the eggs cook for a few seconds to form before gently whisk to break up the ribbons.
  • Garnish: Drizzle in sesame oil and garnish with scallions. Serve warm.

Notes

  • For richer flavor: I highly recommend using shiitake mushroom seasoning, chicken bouillon powder, or dashi powder. You can also add a tablespoon of miso paste for extra umami.
  • Cabbage slicing tips: Slice the napa cabbage stems into thinner strips so they cook faster. Slice the leaves into larger sections to keep them tender, juicy, and sweet after cooking.
  • Adjust seasoning: Store-bought chicken broth can vary in flavor, so be sure to taste the soup and adjust the seasoning as needed.
  • Storage & reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop until warmed through or use the microwave on medium power.
  • Substitute for napa cabbage: The best substitute is Taiwanese Wawa tsai (wawa cabbage). It’s tender and sweet like Napa cabbage. For soup, other greens like bok choy won’t work as well because they don’t produce the same flavor profile.

Nutrition

Serving: 1serving, Calories: 104kcal, Carbohydrates: 7g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 322mg, Potassium: 461mg, Fiber: 2g, Sugar: 2g, Vitamin A: 523IU, Vitamin C: 34mg, Calcium: 120mg, Iron: 1mg
Course: Soup
Cuisine: Chinese, Taiwanese
Keyword: Chinese cabbage soup, Napa cabbage soup
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