1-Getting started with this Napa cabbage egg drop soup is straightforward and fun. Begin by trimming and slicing the Napa cabbage stems into 1.5-inch strips and the leaves into 3 to 3.5-inch pieces, keeping them separate for even cooking. Don’t forget to wash and drain them thoroughly to remove any dirt.

2-Next, slice the garlic and julienne the ginger to add that fresh zing. Heat 1 tablespoon of avocado or olive oil in a 4-quart soup pot over medium heat, then sauté the garlic and ginger for just 10 seconds to release their aromas. Add the cabbage stems and sauté for 1 minute before pouring in the 3.5 cups of chicken stock.

3-Cover the pot and simmer for 12 minutes to soften the stems. Then, add the cabbage leaves and simmer for another 3 to 4 minutes until everything is tender. For more tips on handling ingredients, visit our essential cooking techniques page to refine your skills.

4-Season the broth with 0.5 teaspoon of coarse sea salt and 0.5 teaspoon of mushroom or chicken bouillon as needed for that rich flavor. While the soup is boiling, slowly drizzle in the 3 gently whisked large eggs to form delicate ribbons, stirring gently as you go. Finish by adding a drizzle of toasted sesame oil and garnishing with the 2 diced scallions for a pop of color and taste.