I made this Chinese cabbage soup last weekend, and I barely got a bowl for myself—it vanished quickly among family and friends. It’s such a comforting and light soup that combines tender cabbage with flavorful broth and simple seasonings, perfect for any time you want something warm and healthy.
If you’re looking to add a new easy-to-make soup to your rotation, this Chinese cabbage soup is it. It’s quick to prepare, uses fresh ingredients, and has a delicate umami flavor that really shines through with minimal fuss.
Why You’ll Love This Recipe
- Quick and simple to prepare for busy weeknights.
- Light yet satisfying, perfect for a healthy meal.
- Uses fresh Chinese cabbage for authentic flavor and texture.
- Low-calorie and packed with nutrients.
- Versatile base you can customize with proteins or spices.
Ingredients
This recipe calls for fresh, wholesome ingredients that come together to create a delicious broth and tender cabbage texture.
- 6 cups low-sodium chicken or vegetable broth
- 4 cups chopped Chinese cabbage (Napa cabbage), about half a medium head
- 1 cup sliced shiitake mushrooms (fresh or dried and rehydrated)
- 1/2 cup thinly sliced carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- Salt, to taste
- Fresh cilantro or parsley for garnish (optional)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 90 per serving
How to Make I made this Chinese Cabbage Soup last weekend, and I barely got a bowl for myself—it van
- In a large pot over medium heat, warm the sesame oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
- Pour in the chicken or vegetable broth, then add the sliced shiitake mushrooms. Bring the mixture to a gentle boil, then reduce to a simmer.
- Add the chopped Chinese cabbage and sliced carrots to the pot. Simmer uncovered for about 10 minutes, or until the cabbage is tender but still slightly crisp.
- Stir in soy sauce and white pepper. Taste the broth and adjust salt as needed.
- Add the chopped green onions and cook for another 2 minutes to meld flavors.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired. Serve hot and enjoy!
Tips for the Best Results
- Use fresh Chinese cabbage for the best texture and flavor; Napa cabbage works wonderfully here.
- If you can’t find shiitake mushrooms, cremini or button mushrooms work as alternatives.
- Adjust soy sauce to control saltiness—start with less and add more gradually.
- For a heartier soup, add cooked shredded chicken or tofu cubes during the last few minutes of simmering.
- Serve with a side of steamed rice or crusty bread for a complete meal.
Storage and Reheating
Store any leftover Chinese cabbage soup in an airtight container in the refrigerator for up to 3 days. The cabbage may soften further, but the flavors will remain lovely.
To reheat, warm the soup gently on the stovetop over medium heat until hot, stirring occasionally. Avoid boiling vigorously to preserve the delicate flavors and texture.
Frequently Asked Questions
Can I make this soup vegetarian or vegan?
Yes! Simply use vegetable broth instead of chicken broth and omit any animal-based additions. The soup remains flavorful and delicious with these substitutions.
How do I store Chinese cabbage soup for longer periods?
You can freeze the soup in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove before serving.
Can I add noodles or rice to this soup?
Absolutely. Adding cooked rice or noodles makes the soup more filling. Add these just before serving to avoid them becoming mushy.
What can I use if I don’t have sesame oil?
If you don’t have sesame oil, substitute with a mild vegetable oil or omit it altogether, though the soup will have slightly less aroma and depth.
