Hey there, soup lovers!
Looking for a cozy recipe that warms you right up? I’ve got you covered!
Today, I’m sharing my delicious cabbage egg drop soup.
It’s light, flavorful, and super easy to whip up.
Perfect for chilly days or whenever you need a little comfort in a bowl.
Let’s dive in!
Ingredient Substitutions
For the vegetable or chicken broth, consider using low-sodium mushroom broth for a rich, umami flavor that complements the cabbage. This substitution works well for vegetarians and those seeking to reduce sodium intake. Use the same amount as called for in the recipe.
Napa cabbage can be replaced with regular green cabbage or bok choy for a similar texture and nutritional profile. If using bok choy, add it later in the cooking process to prevent overcooking.
Ground ginger can be substituted with fresh grated ginger root for a more potent flavor. Use about 1 tablespoon of fresh ginger in place of 1 teaspoon ground. If fresh ginger is unavailable, ground turmeric can provide a similar warming effect, though with a different flavor profile. Use half the amount of turmeric as you would ginger.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 30-35 g
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth (or chicken broth)
- 1 small head of napa cabbage, chopped
- 1 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 3 whisked eggs
- 2 teaspoons sesame oil, toasted
- Optional garnish: sliced green onions
Step 1: Sauté the Aromatics
Heat oil in a large stockpot over medium-high heat.
Add the chopped onion and sauté for about 5 minutes, stirring occasionally until it’s softened.
Introduce the garlic, and continue sautéing for an additional 1-2 minutes, stirring occasionally, until it becomes fragrant.
This forms the aromatic base of your soup.
Step 2: Cook the Cabbage Soup Base
Pour in the stock and then add the chopped cabbage, ground ginger, and white pepper to the pot.
Stir to combine all the ingredients.
Continue cooking until the mixture reaches a simmer, which should take a few minutes.
Step 3: Simmer the Soup
Reduce the heat to medium to maintain a gentle simmer.
Cover the pot and let it simmer for about 10 minutes until the cabbage is completely softened.
This step ensures the flavors meld together beautifully.
Step 4: Create Egg Ribbons
Remove the lid from the stockpot.
While the soup is simmering, use one hand to continuously stir the soup in a circular motion, creating a “whirlpool” effect.
With your other hand, slowly drizzle in the whisked eggs.
The hot broth will instantly cook the eggs, forming delicate egg ribbons throughout the soup.
Step 5: Finalize and Season the Soup
Stir in the sesame oil until it is fully incorporated into the soup.
Taste the soup and adjust the seasoning by adding salt if necessary.
You may also wish to add more sesame oil, white pepper, or ginger to suit your taste.
Step 6: Serve
Serve the soup warm, garnished with chopped green onions if desired.
This finishing touch adds a fresh, vibrant flavor to your delicious cabbage and egg drop soup.
