Simple and classy, egg drop soup is so easy to prepare. It’s delicious and light, but packed with flavour. This wintery version elevates homely cabbage and turnip with ease as hearty additions to the gingery broth—perfect for warming your insides on a crisp winter day. The eggs, however, are the stars of the show, as the swirling soup transforms them into lacy ribbons. There are countless versions of this soup, with the common elements being stock and eggs. Many European and Asian countries have their own regional recipes, and our adaptation follows suit, staying seasonal and local with its ingredients.
Serves 2 (makes 4 cups)
2 cups chicken stock
1/2-inch piece peeled ginger, sliced into thin rounds
2 cloves garlic, sliced
1/2 cup sliced scallions, divided1/2 cup white turnip, diced small
2 savoy cabbage leaves, ribs removed, leaves finely chiffonade
2 eggs, lightly beaten
- In a large pot, bring the stock to a boil.
- Add ginger, garlic, 1/4 cup scallions, and turnip.
- Simmer over heat for 10 to 15 minutes.
- Add cabbage and simmer for 5 minutes.
- Bring soup back to a boil, and quickly add all the eggs.
- Simmer for 1 to 2 minutes to ensure that the eggs are cooked.
- Serve immediately, garnishing with the remaining 1/4 cup scallions.