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 a savory broth infused with garlic and a touch of sesame oil, it’s a nourishing bowl that comes together quickly.
Ingredients
- 3 cloves garlic (minced)
- 4 cups vegetable stock
- 3 large leaves napa cabbage (sliced into 2-inch pieces, about 0.5lb/250g)
- 1 medium carrot (sliced)
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
Instructions
- Step 1: Heat about one tablespoon of neutral oil in a Dutch oven or soup pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Step 2: Add the sliced napa cabbage, carrot, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover with a lid and cook for 20 minutes, stirring occasionally, until the vegetables are softened.
- Step 3: Remove the pot from heat. Stir in the soy sauce, shaoxing wine, and sesame oil. Taste the soup and add more soy sauce if needed. Serve warm.
Tips & Variations
- For added protein, consider stirring in cooked shredded chicken or tofu cubes before serving.
- If shaoxing wine is unavailable, dry sherry or a mild rice wine can be used as a substitute.
- Add sliced green onions or a pinch of white pepper for extra flavor depth.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Avoid boiling the soup again to preserve the texture of the vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this recipe is naturally vegan as written, using vegetable stock and no animal products.
What can I substitute for napa cabbage?
If you can’t find napa cabbage, you can use bok choy, savoy cabbage, or even green cabbage as alternatives, though cooking times may vary slightly.
