Napa Cabbage Egg Drop Soup
A comforting and quick soup featuring Napa cabbage and delicate egg ribbons, perfect for busy weeknight dinners.
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- 2 cups Napa cabbage, chopped
- 2 units eggs, lightly beaten
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 units green onions, chopped
- Salt and pepper to taste
- Optional: soy sauce or sesame oil for serving
Instructions
Preparation
- In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
- Toss in the chopped Napa cabbage, grated ginger, and minced garlic. Let this mixture simmer for about 5 minutes.
- Reduce the heat to low. Whisk the soup gently in a circular motion and slowly pour in the beaten eggs to create ribbons.
- Season with salt and pepper to taste, and optionally add soy sauce or sesame oil.
- Remove from heat and ladle into bowls. Garnish with chopped green onions before serving.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop. For freezing, prepare the broth and Napa cabbage without eggs.