Easy Chinese Cabbage Soup Recipe (20 minutes)
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5
18 reviews
Excellent
Easy Chinese Cabbage Soup Recipe (20 minutes)
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This Chinese cabbage soup is a light broth-based dish that combines tender Napa cabbage with ginger and optional dried shrimp for a fragrant, savory soup. The cabbage is briefly charred with ginger and then simmered in chicken or pork stock, resulting in a comforting and subtly flavored soup with a gentle peppery finish. Wolfberries add a mild sweetness or can be substituted with carrot rounds.
Description
Easy Chinese Cabbage Soup blends napa cabbage with aromatic ginger and optional dried shrimp, cooked in a clear chicken or pork stock. The ginger and dried shrimp are stir-fried in oil to build flavor, and cabbage is added and allowed to char slightly on the edges before simmering. This technique imparts a mild smoky note while preserving the cabbage's texture.
The soup simmers gently for 10–15 minutes after adding the stock and optional wolfberries or carrot slices, infusing the broth with subtle layers of flavor. Ground white pepper is optionally added for a soft yet distinctive spice element, balanced with salt or bouillon per taste.
This soup is typically served warm as a light starter or side dish complementing a larger meal. It showcases the fresh, crisp character of Napa cabbage enhanced by gentle aromatics and a clear broth base, suitable for cooler days or when craving a nourishing light soup.
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Ingredients
- 1 Tablespoon vegetable oil Or to taste I don't recommend olive oil if you want authentic Chinese flavor. If you have lard, use it and your taste buds will thank you.
- 5 lices ginger Do not use ginger powder! Wash and dry (or the oil will fly later!)but don't worry about peeking if lazy, fresh
- 1-2 Tablespoons dried shrimp Optional. washed and soaked for 30 minutes.
- ⅛ Napa cabbage This doesn't sound like much but these cabbages are huge! Alternatively, make it 1-2 Cups of washed & chopped cabbage. You can cut them small as shown in my photos above, or slice into larger pieces (more chewing.)
- 1 litre chicken stock Chicken Stock for lighter flavor. Pork Stock for more savory and flavorful soup. I prefer chicken in summer and pork in colder weather. Can be made with 1 stock cube dissolved in 1 litre of water, or pork stock
- 1-2 Tablespoons Wolfberries Substitute: 1 carrot cut into rounds
- ¼-½ teaspoon ground white pepper optional. Go slow and taste as you go because the flavor is strong!
- salt to taste. I don't add any if using bouillon cube.
Instructions
Making the Soup with ready-made stock (See section below on how to make your own stock)
- Over high heat, in a large pot, heat oil till shimmering then stir-fry ginger and (if using) dried shrimps till fragrant. Note: there will be OIL SPLATTER so be careful and make sure your shrimp is as dry as possible. If you're not confident of your stir-frying skills, you can give them a quick stir over medium heat instead.
- Add the sliced Napa cabbage to the pot. Do not stir for about 1 minute. We want to allow the leaves and ginger to char a bit for more flavor. (They should char in a few spots but not turn completely black!)Note: everyone's fire is different so if your veg is burning after less than 1 minute, lower the heat and quickly stir it!
- Pour in the stock carefully (liquid + oil = sizzle) and bring to the boil on medium-high heat. If using carrots, add them now too.
- Once boiling, lower the heat to medium and allow to simmer for 10-15 minutes. (Don't overcook the Napa cabbage to preserve its nutrients.)
- 5 minutes before you want to turn off the fire, add the wolfberries and soaking water to the pot, simmer for 5 minutes.
- Season to taste with salt and white pepper (if using) then serve and enjoy.
Making Chicken of Pork Stock
- Blanch the meat/ bones by covering the bones in cold water then bringing to the boil and simmering for about 5 minutes. This is necessary for pork which produces a ton of scum. (If in a hurry, you can skip it for chicken and just skim off the dirt produced during cooking with an oil strainer.)
- Wash the blanched meat and bones, put in a new pot or Dutch oven, add enough water to cover then simmer for at least 60 minutes. (The longer, the more flavorful the stock will be once seasoned.
- The best soups are made with stock that has been cooked for hours!)
- Once the stock is ready, you can use them to make the soup!
Notes
- Store the soup in the refrigerator for 2–3 days or freeze for up to 1 month; always bring to a boil when reheating.
- Use fresh ginger for best flavor; avoid ginger powder to prevent oil splatter during stir-frying.
- Dried shrimp should be washed and soaked before use to reduce saltiness and soften texture.
- Choose chicken stock for lighter flavor or pork stock for a richer taste, adjusting salt accordingly.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
10g
(3%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
50mg
(17%)
Sodium
496mg
(21%)
Potassium
344mg
(7%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
97IU
(2%)
Vitamin C
8mg
(9%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 496mg | 21% |
| Potassium | 344mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
18 reviews
Excellent
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