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Cabbage and Egg Soup

This cabbage and egg soup is a warm, light, and comforting dish made from simple, everyday ingredients. Tender cabbage, delicate ribbons of egg, and an aromatic broth make it an ideal meal for busy days. It is quick to prepare, warming, and tastes just like homemade.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 4 cups finely shredded white cabbage
  • 4 large eggs
  • 6 cups chicken or vegetable broth
  • 1 tablespoon olive oil or sesame oil
  • 2 cloves garlic finely minced
  • 1 teaspoon fresh ginger grated
  • 2 spring onions sliced ​​into rings
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili flakes optional
  • 1 tablespoon fresh cilantro optional
  • 1 teaspoon sesame seeds optional

Method
 

  1. Wash the cabbage and slice it finely; slice the spring onions into rings, and finely chop the garlic and ginger.
  2. Crack the eggs into a small bowl and whisk until the mixture is uniform.
  3. Heat the olive oil or sesame oil in a large pot over medium heat.
  4. Add the garlic and ginger and sauté for about 30–60 seconds until fragrant.
  5. Add the chicken or vegetable broth, soy sauce, salt, black pepper, and (optional) chili flakes.
  6. Bring the broth to a gentle boil and add the sliced ​​cabbage.
  7. Reduce the heat and simmer for about 7–10 minutes until the cabbage is tender but still retains a slight crunch.
  8. Slowly pour the whisked eggs into the simmering soup in a thin, steady stream while gently stirring the soup in one direction with a spoon or chopsticks.
  9. Let the eggs cook for about 30–60 seconds until fine ribbons of egg form.
  10. Stir in the spring onions and sesame oil, then taste and adjust seasoning if necessary.
  11. Ladle the hot soup into bowls and garnish with fresh coriander, extra spring onions, and sesame seeds as desired. Serve hot immediately.

Notes

Pour the eggs in slowly to create long, fine egg ribbons.
Ensure the soup is only gently simmering rather than boiling vigorously when adding the eggs.
For extra flavor, add a splash of rice vinegar or a little chili oil before serving. For a heartier soup, you can add mushrooms, grated carrots, or cooked chicken.