Cozy Chinese Cabbage Soup Recipe You’ll Love This Winter

Last weekend, I made this Chinese cabbage soup that quickly became a household favorite. I barely got a bowl for myself because everyone kept coming back for more—it’s that good! The light, savory broth combined with tender cabbage and fresh veggies makes it a perfect dish for chilly days or anytime you want a healthy comfort meal.

this Recipe

This Chinese cabbage soup is simple to prepare and packed with nourishing ingredients. Whether you’re craving something light or looking for a soup that’s both filling and flavorful, this recipe will satisfy your taste buds while being easy enough for a weeknight dinner.

Why You’ll Love This Recipe

• Quick and easy to make in under 40 minutes
• Uses fresh, healthy ingredients like napa cabbage and shiitake mushrooms
• Low calorie but filling, perfect for light meals
• Delicious umami-rich broth with a hint of ginger and garlic
• Versatile enough to customize with your favorite veggies or proteins

Ingredients

Gather these fresh and simple ingredients to create your comforting Chinese cabbage soup.

• 6 cups chicken or vegetable broth
• 4 cups Napa cabbage, chopped
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced, plus extra for garnish
• Salt and black pepper to taste
• Optional: 1 teaspoon chili flakes for a spicy kick

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 110 per serving

How to Make I made this Chinese Cabbage Soup last weekend, and I barely got a bowl for myself—it van

1. Heat the sesame oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant but not browned.
3. Pour in the chicken or vegetable broth and bring it to a gentle boil.
4. Add the sliced shiitake mushrooms and carrot; simmer for 8-10 minutes until the vegetables soften.
5. Stir in the chopped Napa cabbage and soy sauce, simmer for another 5-7 minutes until cabbage is tender but still vibrant.
6. Season with salt, pepper, and chili flakes if using. Adjust seasoning to your taste.
7. Remove from heat, stir in sliced green onions, and ladle the soup into bowls.
8. Garnish with extra green onions for a fresh, crisp finish before serving.

Tips for the Best Results

• Use fresh, crisp Napa cabbage for the best texture and flavor.
• Don’t overcook the cabbage to keep a slight crunch and vibrant color.
• Adjust soy sauce and salt carefully; broth can become too salty if over-seasoned.
• Add tofu or cooked chicken for a heartier version.
• Use homemade broth if possible for richer taste or a good quality store-bought broth.

Storage and Reheating

Store leftover Chinese cabbage soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day.

For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally to prevent sticking.

Frequently Asked Questions

Can I make this soup vegetarian or vegan?

Absolutely! Simply use vegetable broth instead of chicken broth and skip any animal-based additives. The soy sauce and fresh veggies provide plenty of flavor.

What other vegetables work well in this soup?

You can add bok choy, snow peas, or baby corn for variety and texture. Just add them at the same time as the mushrooms and carrots to ensure even cooking.

Can I prepare this soup in advance?

Yes, you can prepare the soup base a day ahead and refrigerate it. Add the cabbage and green onions just before serving to keep them fresh and crisp.

Is this soup gluten-free?

To keep it gluten-free, use a gluten-free soy sauce or tamari. Otherwise, the ingredients are naturally gluten-free.