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2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
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5 from 1 vote

Chinese Napa Cabbage Soup

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!
Course Main Course, Side Dish
Cuisine Chinese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Servings 4 servings
Calories 41kcal
Author Meesha

Ingredients

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

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: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1204mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3115IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg