Egg Drop Soup

Make this simple soup in a short amount of time! A great way to use up any Napa Cabbage you may have. If you want to freeze for later use – hold the eggs and put in after thawed and warmed.


  • 32oz stock, chicken or vegetable 
  • 32oz water (refill the stock container with water)
  • 4 leaves Napa cabbage, chopped, about 2 cups
  • 3 spring onions, chopped, about 1/2 cup
  • 3 garlic scapes, chopped, about 1/2 cup *minced garlic can be subbed
  • 1/4 soy sauce 
  • salt and pepper to taste
  • 3 large eggs, lightly beaten
  • 2 chicken sausages **optional


1. In large pot bring to boil all ingredients except eggs. Reduce to simmer and simmer about 5 minutes.
2. Lightly beat 3 eggs
3. Slowly pour eggs into pot.
4. Simmer another 5 minutes.

Recipe courtesy of Marissa Cuthbertson-Jackson, Binghamton Farm Share Member and Blogger at