Last weekend, I made this Chinese cabbage soup that was so delicious it nearly disappeared before I got my bowl. Packed with tender cabbage, savory broth, and a hint of ginger, this soup is the perfect quick comfort food for any chilly day.
If you’re looking for a light yet satisfying soup that’s easy to prepare, this Chinese cabbage soup is just the ticket. It’s fresh, flavorful, and makes a great starter or a full meal with a side of rice or noodles.
Why You’ll Love This Recipe
- Light and nutritious with fresh vegetables and lean protein.
- Easy to make on the stovetop with simple ingredients.
- Warm, comforting broth with fragrant ginger and garlic.
- Versatile and customizable to your taste preferences.
- Low-calorie and perfect for meal prep or a quick lunch.
Ingredients
Gather these fresh and pantry staples to make your Chinese cabbage soup come to life.
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken or vegetable broth
- 4 cups Chinese cabbage, thinly sliced (about half a medium head)
- 1 cup sliced shiitake mushrooms
- 1 medium carrot, julienned
- 8 ounces firm tofu, cubed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced for garnish
- 1/2 teaspoon white pepper or black pepper
- Optional: red pepper flakes for heat
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 150 per serving
How to Make I made this Chinese Cabbage Soup last weekend, and I barely got a bowl for myself—it van
- Heat the vegetable oil in a large pot over medium heat until shimmering.
- Add the minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant but not browned.
- Pour in the broth and bring it to a gentle boil.
- Add the sliced Chinese cabbage, shiitake mushrooms, and julienned carrot. Reduce heat to a simmer and cook for 8–10 minutes until vegetables are tender.
- Gently stir in the cubed tofu, soy sauce, sesame oil, and pepper. Simmer for another 5 minutes to let flavors meld.
- Taste and adjust seasoning, adding red pepper flakes if you like a little heat.
- Ladle the soup into bowls and garnish with sliced green onions before serving.
Tips for the Best Results
- Use fresh ginger and garlic for the most aromatic broth.
- Slice the cabbage thinly so it cooks evenly and quickly.
- Choose firm tofu to maintain its shape in the soup.
- Add mushrooms for an earthy flavor and extra texture.
- Serve hot and enjoy immediately for the best experience.
Storage and Reheating
Store leftover Chinese cabbage soup in an airtight container in the refrigerator for up to 3 days. It keeps well and develops more flavor overnight.
When reheating, warm the soup gently over medium-low heat to avoid breaking the tofu apart. If the soup thickens, add a splash of broth or water to loosen it.
Frequently Asked Questions
Can I use regular cabbage instead of Chinese cabbage?
Yes, you can substitute regular green cabbage, but it has a firmer texture and a slightly different flavor. Slice it thinly and cook a bit longer until tender.
Is this soup vegetarian or vegan?
This recipe is vegetarian if you use vegetable broth and tofu. To keep it vegan, ensure your soy sauce does not contain any animal products.
Can I add noodles or rice to this soup?
Absolutely! Adding cooked rice noodles or steamed rice can make this soup more filling and turn it into a complete meal.
How do I make the soup spicier?
Add red pepper flakes, a dash of chili oil, or a small amount of fresh sliced chili peppers during cooking for a spicy kick.
