Cabbage Egg Drop Soup Recipe
If you’re craving something warm, nourishing, and lightning-fast to whip up, Cabbage Egg Drop Soup might just be your new weeknight hero. This Asian-inspired bowl is brimming with delicate ribbons of egg, tender cabbage, and a savory, aromatic broth, delivering comfort with every spoonful. Whether you’re new to making homemade soup or looking for an inventive way to use up a humble head of cabbage, this dish blends simplicity with serious flavor, and always leaves you feeling cozy and satisfied.
Ingredients You’ll Need
You’ll be amazed by how just a handful of everyday ingredients combine to make such a tasty, satisfying soup. Each component here pulls its own weight, building layers of flavor and those classic egg drop soup textures we all love.
- Chicken or vegetable broth (6 cups): The backbone of the soup, providing all the comfort and savory depth you crave.
- Shredded green cabbage (2 cups): Adds sweetness and gentle crunch that soaks up the broth beautifully.
- Green onions, sliced (2): Sprinkle in fresh zing and a pop of color both in the pot and as a garnish.
- Garlic cloves, minced (2): For irresistible aroma and extra warmth in every bite.
- Soy sauce (1 tablespoon): Gives a salty, umami backbone that ties everything together.
- Ground white pepper (1/2 teaspoon): Provides a gentle heat and an authentically Asian flavor.
- Large eggs, lightly beaten (3): Swirl into the soup to create silky, luscious ribbons.
- Cornstarch mixed with cold water (1 tablespoon + 2 tablespoons, optional): Stir in if you want a slightly thicker, heartier soup.
- Sesame oil (1 tablespoon): Finish with this for a gloriously nutty aroma and a touch of richness.
- Salt, to taste: Let you customize seasoning to your liking.
- Sliced green onions and sesame seeds for garnish (optional): They add freshness and a tiny bit of crunch that make this soup pop.
How to Make Cabbage Egg Drop Soup
Step 1: Build the Savory Broth
Start by setting a medium pot over medium heat and pouring in your chicken or vegetable broth. Bringing this to a gentle boil sets a flavorful stage for the vegetables and ensures everything cooks quickly and evenly. The broth will soon become the heart and soul of the Cabbage Egg Drop Soup, so don’t rush this step!
Step 2: Add the Vegetables and Seasonings
Once the broth is hot, toss in your shredded cabbage, sliced green onions, and minced garlic. Stir in the soy sauce and white pepper, too. Let it all simmer together for 5 to 7 minutes until the cabbage turns wonderfully tender but still slightly crisp. This time lets the veggies release their flavors into the soup while soaking up some deliciousness themselves.
Step 3: Optional Thickening
If you prefer your Cabbage Egg Drop Soup a little on the thicker or more luxurious side (think classic takeout style), now is the perfect opportunity to whisk in the cornstarch slurry. Stir it into the simmering pot, letting it cook for about a minute so the texture smooths out and gently thickens.
Step 4: Create Elegant Egg Ribbons
With the soup still gently simmering, slowly drizzle the lightly beaten eggs into the pot, stirring the liquid in one consistent direction. You’ll see those iconic egg flowers or ribbons instantly forming right before your eyes. This is the signature move for any egg drop soup, making it look as beautiful as it tastes.
Step 5: Finish and Season
Take the pot off the heat and swirl in a tablespoon of sesame oil just before serving. This little touch transforms the aroma, adding warmth and nuttiness. Don’t forget to taste the broth and season with salt if needed—sometimes a pinch at the end really brings all the flavors together.
Step 6: Serve it Up
Ladle your steaming hot Cabbage Egg Drop Soup into bowls and scatter a handful of sliced green onions and sesame seeds on top, if you like. Every bowl looks inviting and delivers pure comfort in every mouthful.
How to Serve Cabbage Egg Drop Soup
Garnishes
For a finishing touch, sprinkle each bowl with extra sliced green onions and a few sesame seeds. Not only does this add a fresh pop of color, but it also delivers a welcome crunch and a little burst of nuttiness. If you enjoy a bit of heat, a drizzle of chili oil or a scattering of chili flakes is a treat as well.
Side Dishes
Cabbage Egg Drop Soup loves company and makes a delectable starter or main alongside steamed jasmine rice, crispy vegetable spring rolls, or a simple cucumber salad. If you’re looking for more protein, lay a few slices of grilled or roasted chicken on the side for a heartier meal.
Creative Ways to Present
If you’re entertaining, serve your soup in individual bowls or even adorable little teacups for a playful touch. For lunchboxes or on-the-go meals, pour it into thermoses to keep everything piping hot. Add extra flair by layering tofu cubes or sautéed mushrooms into each serving—the Cabbage Egg Drop Soup is wonderfully versatile for customizing to each diner’s tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator, where it keeps beautifully for up to three days. The flavors meld further as it sits, making the next bowl just as delightful as the first.
Freezing
While Cabbage Egg Drop Soup can technically be frozen, the eggs can sometimes lose a touch of their luscious texture upon reheating. If you do freeze it, cool the soup first and freeze in single-serve portions for up to one month, knowing the flavor comes through even if the eggs are a little softer.
Reheating
Gently reheat the soup over medium-low heat, stirring occasionally to keep everything nicely blended. Just be careful not to boil it vigorously, as this can toughen the egg ribbons. A quick taste after heating lets you adjust seasoning as needed before diving in again.
FAQs
Can I use purple cabbage for this soup?
Yes, you can absolutely swap in purple cabbage for a fun, vibrant twist. Just keep in mind it may turn the broth a little pinky-purple, but the flavor will still be mild and lovely!
What’s the best way to get fluffy egg ribbons?
For those beautiful, cloud-like egg ribbons, make sure to drizzle the beaten eggs in slowly while gently stirring the soup in one direction. This helps the eggs cook in long, feathery streaks instead of clumping up.
Can I add extra protein to Cabbage Egg Drop Soup?
Definitely! Drop in small cubes of tofu or stir in some shredded cooked chicken before adding the eggs. Both are excellent ways to make the soup even more filling.
Is there a vegetarian version?
Absolutely—just use vegetable broth instead of chicken broth, and check that your soy sauce is vegetarian. You’ll still get tons of savory depth and a satisfying bowl every time.
How spicy can I make this soup?
The base version isn’t spicy, but you can quickly add heat with a drizzle of chili oil, a scatter of dried red pepper flakes, or even a bit of freshly grated ginger for an extra warming kick.
Final Thoughts
I truly hope you give Cabbage Egg Drop Soup a try—it’s quick, deeply comforting, and so adaptable to your tastes. There’s just something special about transforming a handful of humble ingredients into a bowl of pure, soul-soothing goodness. Enjoy every slurp!
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Cabbage Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Asian-inspired soup that features delicate egg ribbons in a light broth with tender cabbage, perfect for a quick and satisfying meal.
Ingredients
For the Soup:
- 6 cups chicken or vegetable broth
- 2 cups shredded green cabbage
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon ground white pepper
For Garnish:
- 3 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker soup)
- 1 tablespoon sesame oil
- Salt to taste
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- In a medium pot, bring the broth to a gentle boil over medium heat. Add the cabbage, green onions, garlic, soy sauce, and white pepper. Simmer for 5-7 minutes until cabbage is tender.
- If you prefer a thicker soup, stir in the cornstarch slurry and cook for another minute until slightly thickened.
- Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create egg ribbons.
- Remove from heat and stir in sesame oil. Adjust seasoning with salt if needed.
- Ladle into bowls and garnish with extra green onions and sesame seeds if desired. Serve hot.
Notes
- Add sliced mushrooms or tofu for extra texture.
- For a bit of spice, drizzle with chili oil before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 2g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
