Cabbage egg drop soup

Egg drop soup with cabbage is a simple and delicious way to enjoy a nutritious meal. With tender cabbage and silky egg ribbons swirling in a flavorful broth, this soup is both comforting and satisfying. Perfect for any season, it’s a quick and easy dish that the whole family will love.

This cabbage egg drop soup is simply the best, and I love that it’s not complicated and calls for simple ingredients. It’s a lovely way to get my kids to eat more vegetables and actually enjoy what they are eating. If you loved this cabbage egg drop soup, I’m almost certain you’ll love my Vietnamese cabbage soup as well.

This cabbage egg drop soup is comforting and healthy, all thanks to the star of the show: cabbage! I have absolutely no worries whenever I eat cabbage because it’s low in carbs yet extremely nutritious. I also love the fact that it can be enjoyed all year round.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Cabbage: Use fresh, green cabbage for a crisp texture and mild flavor. Napa cabbage can also work well if you prefer a softer texture.
• Eggs: Choose large, fresh eggs to create silky ribbons in the soup.
• Onion: A yellow onion is ideal for its balance of sweetness and sharpness.
• Spring Onions: Select fresh, vibrant spring onions with firm stalks for garnish and added flavor.
• Chicken or Vegetable Broth: Use a high-quality, low-sodium broth to control the saltiness and allow the other flavors to shine through. Homemade broth is always a great choice if available.
• Garlic: Fresh garlic cloves are best for a strong, aromatic flavor. Minced garlic can be used for convenience.
• Ginger: Fresh ginger root, grated or minced, is ideal for the most intense and authentic flavor.
• White pepper

How to make egg drop soup with cabbage

1. In a pot, bring to a boil a cup of water.
2. Meanwhile, shred the cabbage, chop both the spring onion (handful).
3. Once the water starts to boil add the chicken broth or vegetable broth and bring to a gentle simmer.

4. You can add the minced garlic, ginger (ground or minced) and white pepper.

5. Add the shredded cabbage and onion and cook for 10 minutes.

6. In a small bowl, crack and beat the eggs. In the pot group the cabbage to the side leaving the broth on the other side of the pot. Then slowing drop the eggs in the broth and make a swirl motion while doing this.

7. Once the eggs are solid then you can add the spring onions and do a test taste, adjust where necessary and allow it to simmer for 3 to 5 more minutes. Your egg drop soup with cabbage is ready to be served

Tips and mistakes to avoid as a beginner cook

1. Ensure that your egg drop soup has enough broth because if it doesn’t it might end up looking like a stir fried cabbage with eggs.
2. Don’t forget to stir as you drop the eggs into the broth.
3. Whenever you are using store-bought broth or stock please do a taste test before you add any seasoning that contains salt or even salt itself. I didn’t add any salt to this Cabbage egg drop soup but if you used stock or broth and feel like there isn’t enough salt for you, please go ahead and sprinkle some. Which it might be the case since we have a cup of water in the soup.

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How to store leftover egg drop soup

Always allow your soup to cool down to room temperature. Transfer the leftover Cabbage egg drop soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container, ziplock bag, or mason jar. It can be stored for up to 3 months.

How to reheat

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.