Chinese Napa Cabbage Soup Recipe

Introduction

This Chinese Napa Cabbage Soup is a light and comforting dish, perfect for any day you want something simple yet flavorful. With tender napa cabbage and subtle aromatics, it’s easy to prepare and soothing to enjoy.

Ingredients

• 3 cloves garlic (minced)
• 4 cups vegetable stock
• 3 large leaves napa cabbage (sliced into 2-inch pieces, about 0.5 lb / 250 g)
• 1 medium carrot (sliced)
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing wine
• 1 teaspoon sesame oil

Instructions

1. Step 1: Heat about a tablespoon of neutral oil in a Dutch oven or soup pot over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Step 2: Add the napa cabbage, sliced carrot, and vegetable stock to the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 20 minutes, stirring occasionally, until the vegetables soften.
3. Step 3: Remove the pot from heat. Stir in the soy sauce, shaoxing wine, and sesame oil. Taste and adjust seasoning with more soy sauce if desired. Serve the soup warm.

Tips & Variations

• For added protein, consider stirring in some tofu cubes or cooked shredded chicken before serving.
• If you prefer a spicy kick, add a small amount of chili oil or sliced fresh chili.
• Replace vegetable stock with chicken broth for a richer flavor.
• If shaoxing wine is unavailable, dry sherry or mirin can be used as substitutes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling after adding soy sauce and sesame oil to preserve their flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable stock and ensure your soy sauce and other ingredients are vegan-friendly.

What can I use if I don’t have shaoxing wine?

You can substitute shaoxing wine with dry sherry or mirin, which provide a similar depth of flavor to the soup.

Chinese Napa Cabbage Soup Recipe

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★★★★★

4.4 from 100 reviews

A comforting and flavorful Chinese Napa Cabbage Soup featuring tender napa cabbage and carrots simmered in a savory vegetable broth, enhanced with garlic, soy sauce, shaoxing wine, and a touch of sesame oil. This light and nourishing soup is perfect as a starter or a light meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 3 cloves garlic, minced
• 3 large leaves napa cabbage, sliced into 2-inch pieces (about 0.5lb / 250g)
• 1 medium carrot, sliced

Liquids and Seasonings

• 4 cups vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing wine
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil (for sautéing)

Instructions

1. Saute the garlic: Heat about a tablespoon of neutral oil in a Dutch oven or large soup pot over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
2. Add vegetables and broth: Add the sliced napa cabbage and carrot to the pot, then pour in the 4 cups of vegetable stock. Bring the mixture to a boil over high heat.
3. Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for 20 minutes, stirring occasionally, until the vegetables have softened.
4. Season the soup: Remove the soup from heat. Stir in the soy sauce, shaoxing wine, and sesame oil. Taste and adjust the seasoning by adding more soy sauce if desired.
5. Serve warm: Ladle the soup into bowls and serve hot for a soothing and nourishing meal.

Notes

• For a non-vegetarian version, use chicken stock instead of vegetable stock.
• Adjust soy sauce quantities to balance saltiness according to preference.
• Shaoxing wine adds depth of flavor; if unavailable, dry sherry can be used as a substitute.
• Serve with steamed rice or noodles for a heartier meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Keywords: Chinese cabbage soup, napa cabbage soup, vegetable soup, vegan Chinese soup, healthy soup recipe