This Cabbage Egg Drop Soup is quick to prepare—about 20 minutes—and combines wholesome ingredients with comforting flavors I adore.
When I was a kid, the neighborhood Chinese restaurant my family loved alternated between two versions of egg drop soup: a classic broth and a signature cabbage egg drop soup. You never knew which one would arrive in your bowl, but whenever the cabbage version showed up it was my favorite.
It might sound unusual to some, and visitors sometimes eyed their bowls suspiciously at first. But everyone we shared it with ended up loving it. The soup became something of a local legend. Sadly, the family-owned restaurant closed years ago when a big chain opened nearby. Ever since, I’ve worked to recreate that comforting cabbage egg drop soup at home. This version comes closest to the memories I treasure.
The recipe uses a full head of Napa cabbage cooked until tender, so its soft leaves blend beautifully with delicate egg ribbons. The broth is gently seasoned with onion, garlic, ginger, and finished with a drizzle of toasted sesame oil for warmth and aroma. It’s naturally vegetarian if you use vegetable stock (or swap to chicken stock if you prefer), gluten-free, and versatile—serve it as a side with fried rice or stir-fries, or enjoy a large bowl as a light, healthy main course. It’s simple, cozy, and delicious.
Cabbage Egg Drop Soup Ingredients:
For this recipe you’ll need:
- Olive oil, onion, and garlic: Sautéed to form the flavor base.
- Vegetable or chicken stock: The liquid base for the soup.
- Napa cabbage: The frilly variety cooks down until very tender.
- Ground ginger (or fresh ginger): For warm, aromatic spice.
- White pepper (or black pepper): White pepper adds a bright heat—use sparingly and adjust to taste.
- Eggs: Whisked, then slowly drizzled into the simmering broth to form ribbons.
- Toasted sesame oil: Added at the end for flavor.
- Optional: Thinly sliced green onions to garnish.
Full ingredient amounts and step-by-step directions are provided in the recipe box below.
How To Make Cabbage Egg Drop Soup:
Quick overview of the steps:
- Sauté the aromatics. Heat oil in a large pot over medium-high heat. Add the diced onion and cook until softened, then add minced garlic and cook until fragrant.
- Add cabbage and stock. Stir in the chopped Napa cabbage, stock, ground ginger, and white pepper. Bring to a gentle simmer.
- Simmer until tender. Reduce heat to maintain a simmer, cover, and cook about 10 minutes until the cabbage is soft.
- Create the egg ribbons. Remove the lid. Stir the soup in a circular motion to create a gentle whirlpool, and slowly drizzle the whisked eggs into the rotating broth. The eggs will set instantly into delicate ribbons.
- Finish and season. Stir in toasted sesame oil, taste, and adjust seasoning with salt, more pepper, or ginger if needed.
- Serve warm. Ladle into bowls and garnish with sliced green onions if desired.
Possible Variations:
Customize the soup to suit your taste:
- Add bok choy: Chopped baby bok choy cooks quickly and blends well with the cabbage.
- Add protein: Browned ground pork or chicken can be added for a heartier soup.
- Make it spicy: Increase white pepper or add chili garlic sauce or sriracha for heat.
More Cabbage Soup Ideas:
If you enjoy cabbage-based soups, try recipes that pair it with sausage and potatoes, or opt for a spicy vegetarian cabbage soup. You can also enjoy ham and cabbage versions or soups inspired by egg rolls for a different take on comforting cabbage dishes.
Cabbage Egg Drop Soup
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Equipment
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Ground Ginger
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White Pepper
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Toasted Sesame Oil
Ingredients
- 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
Instructions
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Sauté onion and garlic. Heat oil in a large stockpot over medium-high heat. Add the diced onion and sauté about 5 minutes until softened. Add the garlic and cook 1–2 minutes until fragrant.
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Add the cabbage and broth ingredients. Stir in the stock, chopped Napa cabbage, ground ginger, and white pepper. Continue cooking until it comes to a simmer.
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Simmer. Reduce heat to maintain a gentle simmer. Cover and cook about 10 minutes, until the cabbage is very tender.
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Make the egg ribbons. Remove the lid. While simmering, stir the soup in a circular motion to form a gentle whirlpool and slowly drizzle in the whisked eggs. They will set immediately into ribbons.
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Season. Stir in the toasted sesame oil, then taste and adjust seasoning with salt, more white pepper, or ginger if desired.
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Serve. Ladle the soup into bowls and garnish with thinly sliced green onions if you like.
Additional Info
Did you make this?Let me know how it turned out in the comments below!