I just nailed an Egg Drop Soup With Cabbage that makes weeknight dinners feel like something worth bragging about.

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I’m obsessed with this Cabbage Egg Drop Soup because it hits my stupid cravings with minimal fuss. I love the egg ribbons, silky and quick and totally satisfying.

And the Napa cabbage folds into the broth like it belongs there, bright and tender but not mushy. A whisper of toasted sesame oil wakes everything up without yelling.

This is not fancy. It’s reliable, kinda humble, and it makes me feel like I actually have my life together for five minutes.

Egg Drop Soup With Cabbage and classic Egg Drop vibes all in one bowl. I eat it proud, any time.

Ingredients

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It gives a neutral base for sautéing flavors.
Adds toasty aroma; drizzle more if you want.
Punchy garlic, sharp and warming.
Bright, gingery zip that wakes the broth.
The soup’s soul; warm, savory liquid.
Salty umami, adjusts the savory level.
Bright acid that balances salt and sweetness.
A touch of sweetness to balance flavors.
Tender crunch, it soaks up the broth nicely.
Silky ribbons of protein that make it cozy.
Gives a gentle sheen and light body.
Fresh, oniony pop at the very end.
Fine-tunes seasoning; add more if needed.
Warm spice note without overwhelming heat.
Optional kick for heat lovers.
It’s tasty.

Ingredient Quantities

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil, plus more for drizzling if you want

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

6 cups low sodium vegetable or chicken broth

1 to 2 tablespoons soy sauce, to taste

1 tablespoon rice vinegar

1 teaspoon sugar or honey (optional, balances the flavors)

1 small head Napa cabbage, about 1 pound, thinly sliced (roughly 6 cups)

3 large eggs, lightly beaten

1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

2 green onions, thinly sliced

1/2 teaspoon kosher salt, plus more if needed

1/4 teaspoon white pepper, or black pepper if you dont have white

Optional: chili oil or red pepper flakes for heat

How to Make this

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1. Heat 1 tablespoon vegetable oil and 1 teaspoon toasted sesame oil in a large pot over medium heat until shimmering.

2. Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger, stir for about 30 seconds until fragrant but not brown.

3. Pour in 6 cups low sodium vegetable or chicken broth, then add 1 to 2 tablespoons soy sauce to taste, 1 tablespoon rice vinegar, and 1 teaspoon sugar or honey if using; bring to a gentle simmer.

4. Add the thinly sliced Napa cabbage (about 1 pound, roughly 6 cups) to the simmering broth, cover, and cook 3 to 5 minutes until cabbage is tender but still bright.

5. Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the soup to slightly thicken, simmer 1 minute until broth looks a little silkier.

6. Reduce heat to low so the soup is barely moving. Slowly pour the 3 lightly beaten eggs in a thin stream while stirring the soup gently with a fork or chopstick to create egg ribbons; you can drizzle in faster for thicker ribbons or slower for finer strands.

7. Taste and season with 1/2 teaspoon kosher salt (plus more if needed), 1/4 teaspoon white pepper or black pepper, and more soy sauce if you want it saltier.

8. Stir in the thinly sliced green onions and remove from heat. Drizzle a little extra toasted sesame oil on top and add chili oil or red pepper flakes if you like heat.

9. Let sit 1 minute, then ladle into bowls. The whole thing should take about 20 minutes, perfect as a light main or a cozy side.

10. Leftovers keep well refrigerated for 2 to 3 days, reheat gently so the eggs don’t overcook.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quarts)
2. Chef’s knife and cutting board
3. Measuring cups and spoons
4. Small bowl and fork or whisk (for eggs and cornstarch slurry)
5. Wooden spoon or heatproof silicone spatula
6. Ladle for serving
7. Tongs or chopsticks (for stirring and making egg ribbons)
8. Fine-mesh strainer or slotted spoon (optional, for removing any foam)

FAQ

Q: How long does this soup take to make? A: From start to finish about 20 to 25 minutes. Prep the veg and mix the slurry first, then simmer the broth for 5 minutes, add cabbage till wilted, drizzle in eggs and thicken, taste and serve.

Q: Can I make this vegetarian? A: Yes. Use vegetable broth and make sure your soy sauce or other condiments are vegetarian. Everything else stays the same and it will still be rich and satisfying.

Q: How do I get pretty egg ribbons instead of clumps? A: Pour the beaten eggs slowly in a thin stream while stirring the hot broth gently in one direction. If you stop stirring right after pouring you get bigger, softer ribbons; stir more for finer threads.

Q: What if my soup is too thin or too thick? A: For thin soup add a little more cornstarch slurry (mix 1 tsp cornstarch with 2 tsp cold water and stir in), bring back to a simmer till it thickens. If too thick, thin with a splash of hot broth or water until you like the texture.

Q: Can I swap Napa cabbage for regular green or savoy cabbage? A: Yes, but regular cabbage is tougher so slice it thinner and cook a few minutes longer until tender. Napa is sweeter and softer so it cooks quicker and gives a lighter soup.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 3 days. Reheat gently on the stove over low heat. Eggs will firm up more after chilling but the soup still tastes great. If it got too thick in the fridge, add a little broth when reheating.

Cabbage Egg Drop Soup Recipe Substitutions and Variations

Vegetable oil: use canola, grapeseed, or light olive oil instead; if you want more flavor use peanut oil but watch allergies.
Soy sauce: try tamari for gluten free, coconut aminos for lower sodium and a milder sweetness, or just add extra salt and a splash of Worcestershire in a pinch.
Napa cabbage: swap in savoy or green cabbage (slice thinner and simmer a bit longer), bok choy works too but use the stems and leaves separately since stems take longer.
Cornstarch slurry: arrowroot or potato starch work the same way, or whisk 1 tablespoon flour with 2 tablespoons water if that’s all you got; note flour will cloud the broth a bit.

Pro Tips

1. Let the ginger and garlic bloom in the oil but dont let them brown. Brown bits make the broth taste bitter, so keep the heat medium and move them around for just 20 to 30 seconds before adding the broth.

2. Cut the cabbage a little thicker than you think you should if you want texture. Very thin slices vanish into the soup; about 1/4 inch gives tenderness without turning to mush. If you like it softer, add it earlier and cover.

3. Temper the eggs if your broth is boiling. Cool the surface slightly or ladle a bit of hot broth into the beaten eggs first, then slowly stream them in while stirring. That way you get silky ribbons instead of clumps.

4. Use the cornstarch slurry sparingly and mix it well before adding. It only needs to make the broth a touch glossy; too much makes the soup gummy. If it thickens too fast, take the pot off the heat and whisk in a little extra broth to loosen it.

Cabbage Egg Drop Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just nailed an Egg Drop Soup With Cabbage that makes weeknight dinners feel like something worth bragging about.

Servings

servings

Calories

150

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quarts)
2. Chef’s knife and cutting board
3. Measuring cups and spoons
4. Small bowl and fork or whisk (for eggs and cornstarch slurry)
5. Wooden spoon or heatproof silicone spatula
6. Ladle for serving
7. Tongs or chopsticks (for stirring and making egg ribbons)
8. Fine-mesh strainer or slotted spoon (optional, for removing any foam)

Ingredients

1 tablespoon vegetable oil
1 teaspoon toasted sesame oil, plus more for drizzling if you want
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
6 cups low sodium vegetable or chicken broth
1 to 2 tablespoons soy sauce, to taste
1 tablespoon rice vinegar
1 teaspoon sugar or honey (optional, balances the flavors)
1 small head Napa cabbage, about 1 pound, thinly sliced (roughly 6 cups)
3 large eggs, lightly beaten
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
2 green onions, thinly sliced
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon white pepper, or black pepper if you dont have white
Optional: chili oil or red pepper flakes for heat

Directions

Heat 1 tablespoon vegetable oil and 1 teaspoon toasted sesame oil in a large pot over medium heat until shimmering.
Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger, stir for about 30 seconds until fragrant but not brown.
Pour in 6 cups low sodium vegetable or chicken broth, then add 1 to 2 tablespoons soy sauce to taste, 1 tablespoon rice vinegar, and 1 teaspoon sugar or honey if using; bring to a gentle simmer.
Add the thinly sliced Napa cabbage (about 1 pound, roughly 6 cups) to the simmering broth, cover, and cook 3 to 5 minutes until cabbage is tender but still bright.
Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the soup to slightly thicken, simmer 1 minute until broth looks a little silkier.
Reduce heat to low so the soup is barely moving. Slowly pour the 3 lightly beaten eggs in a thin stream while stirring the soup gently with a fork or chopstick to create egg ribbons; you can drizzle in faster for thicker ribbons or slower for finer strands.
Taste and season with 1/2 teaspoon kosher salt (plus more if needed), 1/4 teaspoon white pepper or black pepper, and more soy sauce if you want it saltier.
Stir in the thinly sliced green onions and remove from heat. Drizzle a little extra toasted sesame oil on top and add chili oil or red pepper flakes if you like heat.
Let sit 1 minute, then ladle into bowls. The whole thing should take about 20 minutes, perfect as a light main or a cozy side.
Leftovers keep well refrigerated for 2 to 3 days, reheat gently so the eggs don’t overcook.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.