Century Egg and Salted Egg Napa Cabbage Vermicelli Soup
皮蛋咸蛋白菜粉丝汤 · pan chinese cuisine
On hot days, this light soup is a comforting way to start a meal without long simmering. The combination of century egg (pidan) and salted egg gives the broth a deep umami, while baby napa cabbage adds sweetness and the vermicelli soaks up the broth. It is an inexpensive, low-calorie dish that comes together fast.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prepare all the ingredients listed above.
✅ Done when: All ingredients are measured, cleaned, and within reach before cooking begins.
- 2
Step 2
Soak the vermicelli in warm water.
✅ Done when: The vermicelli strands are softened and pliable but not mushy.
- 3
Step 3
Rinse the baby napa cabbage clean and break it in half by hand. Cut the ginger slices into shreds and dice the ham; set aside.
✅ Done when: The cabbage is washed and split, the ginger shredded, and the ham diced, all ready to use.
- 4
Step 4
Low heat
Preheat a clay pot, add a little oil, and turn the heat to the lowest setting. Peel the salted eggs and century eggs and cut them into small pieces.
✅ Done when: The pot is warm with a light film of oil over low heat, and the eggs are peeled and cut into small pieces.
Add the ham and ginger shreds and stir-fry over medium heat.
✅ Done when: The ham and ginger are fragrant and evenly mixed with the eggs over medium heat.
Keep stir-frying until the salted eggs and century eggs turn grainy and release their oil.
✅ Done when: The egg pieces look crumbly and sandy with visible oil rendering out.
Pour in a generous amount of boiling water and bring to a boil over high heat. Be sure to add boiling water and keep it at a rolling boil — the hot water quickly dissolves the salted egg yolks into the broth, giving the soup a beautiful color and a richer aroma.
✅ Done when: The broth is at a vigorous rolling boil and has turned creamy and pale golden from the dissolved egg yolks.
Add the baby napa cabbage and cook until it softens.
✅ Done when: The cabbage leaves are wilted and tender.
Add the soaked vermicelli and cook for 2 more minutes.
✅ Done when: The vermicelli is tender and has absorbed some broth after 2 minutes of simmering.
- 10
Step 10
Season with 1 spoonful of salt and 1 spoonful of white pepper. Salted eggs are already salty, so always taste the soup before adding salt — only add more if it is not salty enough.
✅ Done when: The seasoning is fully dissolved and the soup tastes balanced when tasted.
- 11
Step 11
Serve — the cabbage will have soaked up the broth and taste sweet.
✅ Done when: The cabbage glistens with broth, showing it has fully absorbed the soup.
- 12
Step 12
This soup is wonderfully savory. If you are skipping a staple, just add an extra handful of vermicelli. The method is simple and fast, and you can pair it with other dishes as you like.
✅ Done when: The soup is ladled into bowls hot and ready to eat.