Homemade Cabbage Egg Drop Soup
- Yield 6
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Homemade Cabbage Egg Drop Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 8 cups vegetable stock (or chicken stock)
- 1 small head of Napa cabbage, roughly chopped
- 1 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 3 eggs, whisked
- 2 teaspoons toasted sesame oil
- optional topping: thinly sliced green onions
Method
Sauté onion and garlic. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Tip in in the stock, chopped cabbage, ground ginger, white pepper and stir to combine. Continue cooking until the mixture reaches a let it bubble gently.
Let it bubble gently. Lower heat to medium, in order to maintain the let it bubble gently. Lid and let it bubble gently for 10 minutes, until the cabbage has completely softened.
Make the egg ribbons. Lift the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a "whirlpool"-type motion, while you use your other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons.
Salt Stir in the sesame oil until completely combined. Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need.
Plate Plate warm, garnished with green onions if desired.
