Japanese soup with napa cabbage and egg Recipe
A delicate, quick soup based on broth with soy sauce, full of soft napa cabbage and thin egg ribbons. In Japanese homes, such light soups often accompany lunch instead of heavy cream soups. It’s mild, warming, and perfect for days when you don’t feel like eating anything greasy.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
Ingredients
- napa cabbage - 250 g
- broth - 900 ml
- soy sauce - 2 tablespoon
- ginger - 1 cm
- egg - 2 pc
- chives - 2 tablespoon
- sesame oil - 1 teaspoon
- pepper - 0.25 teaspoon
- salt - 0.25 teaspoon
Main Ingredient:
Chinese cabbage
Preparation
- Cut the napa cabbage in half lengthwise, remove the hard core and slice into strips about 1–2 cm wide. You can cut the white, firmer parts a bit more finely.
- Peel the ginger thinly and grate it on a fine grater or chop very finely. Slice the chives.
- Pour the broth into a pot, add the soy sauce, grated ginger, sesame oil, pepper and salt. Bring to a boil over medium heat.
- When the broth starts to boil, add the sliced napa cabbage. Cook for 5–7 minutes over medium heat, until the white parts of the cabbage are soft and the green parts are tender but still slightly springy.
- Crack the eggs into a small bowl and beat with a fork until the whites combine with the yolks.
- Reduce the heat under the soup to low so the broth just gently simmers. Slowly pour in the eggs in a thin stream, stirring the soup in a circular motion with a fork or chopsticks. Thin ribbons of set egg will form.
- Cook the soup for about 1 more minute, until the egg is completely set. Taste and, if needed, season with a bit more soy sauce or a pinch of salt.
- Ladle the soup into bowls and sprinkle with chopped chives just before serving.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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