Duck Egg Drop Soup With Corn and Cabbage

Duck Egg Drop Soup With Corn and Cabbage

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • leftover meat from roast duck
  • 6 to 8 cups strained duck broth
  • 1/2 cup canned corn kernels (I used the remaining half for the fried rice)
  • water from the canned corn kernels
  • 1 cup shredded cabbage
  • 2 eggs beaten
  • salt to taste
  • freshly ground pepper to taste
  • finely sliced scallions to garnish
  • fried garlic bits to garnish


  • Heat the broth. Add the duck meat, corn kernels and corn water. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about ten minutes to allow the sweet corn water and the duck broth to come together.
  • Add the shredded cabbage and simmer for another ten minutes.
  • Turn off the heat. Pour in the beaten egg in a thin stream. No dot stir for about ten seconds to allow them to partially set. Then, stir the soup.
  • Ladle the soup into bowls, garnish with onion leaves and toasted garlic bits.