Chinese Cabbage Soup
Ingredients
- 1 tbspvegetable oil
- 5slices fresh gingerbut don't worry about peeking if lazy)
do not use ginger powder! wash and dry (or the oil will fly later!
- 1 tbspdried shrimp
optional. washed and soaked for 30 minutes.
- ⅛napa cabbage
- 1litre chicken stock/ pork stock
- 1 tbspwolfberries
substitute: 1 carrot cut into rounds
- ¼ tspground white pepper
optional. go slow and taste as you go because the flavor is strong!
- to taste. i don't add any if using bouillon cube.salt
Directions
Making the soup with ready-made stock (see section below on how to make your own stock)
- 1
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.
- 2
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!
- 3
Pour in the stock carefully (liquid + oil = sizzle) and bring to the boil on medium-high heat. If using carrots, add them now too.
- 4
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
5 minutes before you want to turn off the fire, add the wolfberries and soaking water to the pot, simmer for 5 minutes.
- 6
Season to taste with salt and white pepper (if using) then serve and enjoy.
Making chicken of pork stock
- 1
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.)
- 2
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.
- 3
The best soups are made with stock that has been cooked for hours!)
- 4
Once the stock is ready, you can use them to make the soup!
Chinese Cabbage Soup
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About this Recipe
Craving a bowl of warm, nourishing soup that doesn't take hours to prepare? This easy Chinese Cabbage Soup delivers authentic comfort to your dinner table in just 20 minutes, making it a perfect weeknight solution.
Unlike many traditional Asian soups that demand extensive simmering, this recipe is designed for both speed and convenience. It uniquely combines readily available ingredients you can find at your regular grocery store, so there's no need for a special trip to an Asian market. You'll find it incredibly versatile, easily adapting to a light summer meal or a heartier winter warmer.
You can expect a light yet incredibly flavorful soup, where the Napa cabbage becomes wonderfully tender, absorbing the rich essence of the chicken or pork stock. The fresh ginger adds a bright, aromatic warmth, while optional dried shrimp infuses a subtle depth of umami. Depending on your preference, you can create a delicate, refreshing broth ideal for warmer evenings or a more substantial, comforting bowl for when the weather turns chilly, all with a gentle spice from white pepper if you choose to add it. This wholesome soup feels satisfying, clocking in at just 138 calories per serving.
This Chinese Cabbage Soup is wonderfully adaptable to your pantry and preferences.
- Wolfberries: If wolfberries (goji berries) are hard to find, simply use one carrot cut into rounds for a similar sweetness and vibrant color.
- Ginger: It's crucial to use fresh ginger slices for the best flavor; dried ginger powder won't achieve the same aromatic depth.
- Flavor Control: Adjust the ground white pepper sparingly, tasting as you go, as its flavor is quite potent. Similarly, be mindful with salt, especially if your stock or bouillon cube is already seasoned.
- Heartiness: The recipe can be prepared as a light version for summer or a heartier one for winter, showcasing its versatility.
This versatile soup makes an excellent starter or a light main course, perfect for any family dinner. Serve it warm on its own, or pair it with rice or noodles for a more filling meal.