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    Home » Sides

    Chinese Napa Cabbage Soup

    Published: Oct 13, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Napa cabbage soup in a white casserole topped with chopped green onion with text overlay.

    Soul-soothing and comforting, this Chinese napa cabbage soup makes a great easy weeknight dinner! Ready in 30 minutes and only a handful of ingredients needed. A quick side dish that your family will love!

    2 bowls of Chinese cabbage soup with a pot filled with soup, black sesame seeds and a teacloth beside.

    I might be bias, but Chinese soups are some of the best soups to ever exist! Especially this particular napa cabbage soup. Just like my Chinese spinach soup, this soup is warm, flavorsome and comforting without being overly heavy.

    Jump to:
    • 💚Why you will love this recipe
    • 🥬What is napa cabbage
    • 🧄What you will need
    • 📃Notes/substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations
    • 🍚How to serve
    • ❔Commonly asked questions
    • 🍽More cozy vegan recipes
    • 📖 Recipe

    💚Why you will love this recipe

    • Super comforting and packed with Asian flavors - Featuring tender veggies cooked in a flavorful broth, you will definitely be impress by how good this Chinese cabbage soup taste!
    • Only 7 ingredients needed - We are keeping seasonings simple here, allowing the flavor and texture of napa cabbage to shine.
    • Wholesome and nourishing - Packed full of nutritious and fiber-rich veggies, this soup is a delicious way to get your 5 a day.
    • Naturally meat-free and vegan - Hence, this amazing Chinese cabbage soup can be enjoyed by both vegans and meat-eaters alike.

    🥬What is napa cabbage

    Napa cabbage is also known as Chinese cabbage, Beijing cabbage, wombok or siu choy (绍菜) in Cantonese. It is widely used in Asian cooking and are usually added to soups, stews and stir-fries. It can also be chopped up and used as a filling for dumplings and spring rolls.

    A head of napa cabbage on a grey background.

    Taste

    Like most Chinese vegetables, napa cabbage don't have much flavor on its own. Anyhow, it will absorb flavors and seasonings readily like a sponge.

    When cooked, napa cabbage has a mild sweetness, making it a great base ingredient for soups.

    When cooked under high heat for a short period of time, like in stir-fries, they will be crisp and crunchy. However, in this recipe, we will be simmering it until soft and tender!

    Where to buy

    Chinese cabbage is one of the most common Chinese vegetables of all times, and can be easily found in most well stocked grocery stores. You can also find them in most Asian markets. Choose one with fresh-looking green leaves and a plump, firm core. Avoid those that look wilted or are eaten by bugs.

    How to prepare

    As we will only be using a few leaves in this Chinese cabbage soup, I usually just peel off the leaves individually. Then, rinse them well before slicing them into bite size pieces (about 2-3 inches long).

    🧄What you will need

    Ingredients needed like napa cabbage, carrot, garlic and seasonings in bowls on a grey background.

    📃Notes/substitutions

    • Soy sauce - Use gluten-free ones if needed, can also be substituted with tamari.
    • Shaoxing wine - Also known as Chinese cooking wine. You can use mirin or sake in place.
    • Oil-free - Use ¼ cup of broth or water to saute your garlic, and omit sesame oil.

    🔪How to make

    Heat up a tablespoon or so of neutral oil in a Dutch oven or soup pot. Once heated, place in garlic and saute for 1 minute until fragrant.

    Garlic in a white Dutch oven on a blue and white striped teacloth.

    Next, add in napa cabbage, carrot and broth. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 20 minutes, stirring every once in a while, until veggies have softened.

    Remove from heat and stir in soy sauce, shaoxing wine and sesame oil. Give it a taste and add more soy sauce, if needed. Serve Chinese cabbage soup while warm!

    Collage showing uncooked and cooked vegetables in broth in a Dutch oven on a teacloth.

    ✔Helpful tips

    • You can use bouillon cubes or stock powder in place of vegetable broth. Heat up 4 cups of water, then add in cubes or powder. Stir until it has dissolved before adding in veggies.
    • Use a large enough Dutch oven or soup pot to prevent soup from boiling over while cooking. I am using a 5.5qt Dutch oven.
    • If you prefer your napa cabbage crunchy, reduce cooking time by 5-8 minutes. Separate it immediately from soup until ready to serve to prevent cabbage from cooking further.

    ✨Variations

    Miso broth - Replace broth with equal amount of water. After vegetables are done cooking, turn the heat off and stir in 2-3 tablespoons of miso paste. You can also stir in a handful of wakame seaweed.

    For protein - Cube up some silken or firm tofu and stir them in in the last few minutes of cooking.

    To make it heartier - Cook up some noodles and stir them into the soup to make Chinese noodle soup. Udon, soba and rice noodles are some amazing choices.

    Corn - Toss in chunks of corn on cobs along with the rest of the veggies to add extra flavor and sweetness to this Chinese cabbage soup.

    Spicy - You can stir in 1-2 teaspoons of chili flakes.

    Napa cabbage soup in a casserole with a spoon, dish of sesame seeds and chopped green onions beside.

    🍚How to serve

    • Rice - The best way to serve your Chinese cabbage soup is with a bowl of freshly steamed rice, be it brown or white rice. For a lower carb version, you can use cauliflower or broccoli rice instead.
    • Noodles - Noodle dishes like a simple rice vermicelli stir fry or teriyaki soba stir fry will pair beautifully with this soup.
    • Other Chinese dishes - If you are serving a crowd, go all out by making some vegan orange chicken, tofu chop suey, or some sweet and sour chickpeas!
    • Bread - Lastly, you can pair napa cabbage soup with your favorite breads or flatbreads.

    ❔Commonly asked questions

    How to store leftovers?

    Leftover napa cabbage soup can be refrigerated for 3-4 days. As the veggies will turn softer and mushier upon reheating, I recommend slightly undercooking them if you are planning to make this soup ahead of time.

    What can I use in place of napa cabbage?

    I would highly recommend sticking to napa cabbage to make this Chinese cabbage soup if you can get your hands on it. However, if you can't find any, you can substitute it with other Chinese greens like bok choy and choy sum.

    Can I eat the white parts of napa cabbage?

    Yes, the stalk, aka the white parts, can be consumed raw or cooked. It is crunchy and crisp when raw, and will soften and turn tender upon cooking.

    2 bowls of napa cabbage soup with a spoon, dish of sesame seeds and a pot of soup beside.

    🍽More cozy vegan recipes

    • Vegan Yellow Lentil Dal Tadka
    • Creamy Pumpkin Potato Soup
    • Vegan Peanut Butter Noodles with Crispy Tofu
    • Creamy Vegan Thai Red Curry with Tofu

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.

    Chinese Napa Cabbage Soup

    Meesha
    Soul-soothing and comforting, this Chinese napa cabbage soup makes a great easy weeknight dinner! Ready in 30 minutes and only a handful of ingredients needed. A quick side dish that your family will love!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 21 mins
    Total Time 26 mins
    Course Main Course, Side Dish
    Cuisine Chinese
    Servings 4 servings
    Calories 41 kcal

    Ingredients
     
     

    • 3 cloves garlic minced
    • 4 cups vegetable stock
    • 3 large leaves napa cabbage Slice into 2 inches pieces (about 0.5lb/250g)
    • 1 medium carrot sliced
    • 1 tablespoon soy sauce
    • 1 tablespoon shaoxing wine
    • 1 teaspoon sesame oil
    Prevent your screen from going dark

    Instructions
     

    • Heat up a tablespoon or so of neutral oil in a Dutch oven or soup pot. Once heated, place in garlic and saute 1 minute until fragrant.
      3 cloves garlic
    • Next, add in napa cabbage, carrot and broth. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 20 minutes, stirring every once in a while, until veggies have softened.
      4 cups vegetable stock
    • Remove from heat and stir in soy sauce, shaoxing wine and sesame oil. Give it a taste and add more soy sauce, if needed. Serve Chinese cabbage soup while warm!
      3 large leaves napa cabbage, 1 medium carrot, 1 tablespoon soy sauce

    Notes

    Oil-free - Use ¼ cup of broth or water to saute your garlic, and omit sesame oil.
    Helpful tips
    • You can use bouillon cubes or stock powder in place of vegetable broth. Heat up 4 cups of water, then add in cubes or powder. Stir until it has dissolved before adding in veggies.
    • Use a large enough Dutch oven or soup pot to prevent soup from boiling over while cooking. I am using a 5.5qt Dutch oven.
    • If you prefer your napa cabbage crunchy, reduce cooking time by 5-8 minutes. Separate it immediately from soup until ready to serve to prevent cabbage from cooking further.
     
    Storing - Leftover napa cabbage soup can be refrigerated for 3-4 days. As the veggies will turn softer and mushier upon reheating, I recommend slightly undercooking them if you are planning to make this soup ahead of time. 

    Nutrition

    Calories: 41kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1204mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 3115IUVitamin C: 7mgCalcium: 26mgIron: 1mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. Planty-O-Taste

      November 19, 2022 at 12:06 pm

      5 stars
      Hey, thanks for this recipe. I had a huge load of leftover napa and didn't know what to do with it, definitely was more than 3 leaves, probably 12 or so. I also added a large carrot cut into diamond and rhombus chunky shapes and diced in half an onion, and my wife and younger daughter were slurping away during dinner time, totally ignoring me. So, it was a hit!!

      Reply
      • Meesha

        November 19, 2022 at 7:45 pm

        I am super happy to hear that! Glad you are your family liked it 😊

        Reply
    2. Bett B

      March 22, 2022 at 11:52 am

      Did you shred or tear the cabbage before adding? It seems so in the images, but you don't mention it in the instructions.

      Reply
      • Meesha

        March 22, 2022 at 3:40 pm

        Sorry, I had forgotten to add that in! You will need to roughly slice it into 2 inches pieces. 😁

        Reply
    3. Beth

      February 15, 2022 at 11:22 pm

      Three leave of cabbage doesn't seem like much.

      Reply
      • Meesha

        February 16, 2022 at 2:34 pm

        This recipe is incredibly versatile, so feel free to add more if you like.😁

        Reply

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