Who needs takeout when you have a satisfying bowl of savory Asian flavor?
One winter, my roommate and I were obsessed with making soup. But could you blame us? We were nestled in a lakeside cabin near the Kootenay Mountains, so we took any chance we had to make a warm meal. With soup, there are so many different ways to serve it! One of our favorites was Chinese cabbage soup, inspired by Chinese takeout but with an authentic flair. It made our whole kitchen and living room smell like garlic and ginger long into the night.
The veggies are cooked in a savory chicken broth until tender, and you only need to spend 30 minutes at the stove for it to come out just right. Some soups might take an hour or more, but not this one. It’s so simple, it makes a great “first soup recipe” for new cooks to try! In fact, this one dish helped me get pretty close to mastering the art of soup-making.
So if you and your loved ones are searching for an easy recipe with a classic taste, look no further. Chinese cabbage soup is designed to please the palate with every spoonful.
What sets napa cabbage apart?
Native to northern China, napa cabbage is an integral part of Chinese cuisine. Some might say it’s as popular as bok choy—another type of cabbage that’s often used in Chinese dishes like stir-fry and salads. What makes napa cabbage so unique is its crunch. When cooked, it loses most of this crunch but gains a pleasantly tender bite. For that reason, it’s quite satisfying when both raw and cooked, but it shines especially bright in this recipe.
How do I store leftovers?
Let your Chinese cabbage soup cool to room temperature and then store it in an airtight container to be refrigerated for 2-3 days. I don’t recommend freezing it because this will ruin the cabbage’s satisfying texture. To reheat your soup, simply pop it on the stove at medium heat and stir occasionally until it starts to simmer.
Serving suggestions
One of the best ways to whip up Chinese cabbage soup is with a buffet of classic complements like Chicken Egg Rolls, Vegetable Dumplings, or Pan-Fried Noodles. These are all dishes that my friends and I used to order for Chinese takeout. Alternatively, you can go for a more unique pairing like Asian Garlic Shrimp and Riced Sweet Potato or a refreshing Vegan Paleo Broccoli Cashew Salad. You won’t know what could go well with this dish until you try it!
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 2 slices fresh ginger minced or grated
- 1 medium carrot peeled and sliced diagonally
- 4 large napa cabbage leaves roughly chopped
- 5 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- Salt to taste
- Fresh ground white pepper to taste, optional
- Green onions chopped, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add minced garlic and ginger and sauté for 1-2 minutes until they become fragrant.
- Add the sliced carrot and chopped napa cabbage. Stir for about 2 minutes to let the vegetables begin to soften.
- Pour in the low-sodium chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes or until the vegetables become tender.
- Stir in soy sauce, then season with salt and white pepper to taste. Garnish with green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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