Napa cabbage egg drop soup recipe
Warm up with a bowl of Napa Cabbage Egg Drop Soup - an easy and flavorful recipe featuring tender cabbage and a savory broth.
Servings: 6 servings
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.
Video
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
