chinese cabbage soup

Chinese Cabbage Soup is incredibly cost effective using just 5 ingredients. Feed the family with half the vegetable and save the rest for another dish!

Chinese Cabbage Soup (紹菜汤)

L / 25 US cup chicken and pork stock

nappa cabbage

carrots

salt ((or

chicken bouillon powder

Quarter the siu choy, then remove the core that holds each leaf together.

Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.

Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

When clean, let it drip dry in a colander.

Peel and cut the carrots into slices roughly 1/2cm (0.2&quot;) thick. We like to cut ours at a diagonal, but this is completely optional.

Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

Serve hot as is!

https://www.youtube.com/watch?v=etO_yQ1EHis

Chinese Cabbage Soup is one of Grandma’s dishes that I grew up with and still love 20+ years later. Learn how to cook it with me so we can preserve it together!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/chinese-cabbage-soup/

🥣 INGREDIENTS 🥣
• 6 L / 25 US cup chicken and pork stock (Full recipe here: https://youtu.be/sfykQ-I0YXg)
• 1/2 Chinese cabbage
• 3 carrots
• 1 tsp salt (or to taste)
• 1 tbsp chicken bouillon powder

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Gently separate each leaf into a colander.

2. Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

3. When clean, let it drip dry in a colander.

4. Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.

5. Bring the stock to a boil and add the carrots, Chinese cabbage, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

6. Serve hot as is!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:35 - All about the stock
0:55 - Preparing and washing the Chinese cabbage
1:32 - Preparing the carrots
2:13 - Cooking the soup
3:11 - Tips for the best results
3:35 - Let's enjoy the memories!

🔊 OTHER RECIPE MENTIONS 🔊
▸ Grandma’s Vietnamese Rice Paper Rolls Rolled With LOVE 👵 (Gỏi Cuốn): https://youtu.be/uv_qLuyTamM

❤️ JOIN THE FAMILY ❤️
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▸ CONTACT ME: jeannette@wokandkin.com

⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Chinese Cabbage Soup recipe by Ma Ma (Grandma)
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Vietnamese Translation by An Nguyen
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/NHeyLepeyL/

Here's How We PRESERVE Grandma's Chinese Cabbage Soup! 👵 (紹菜汤)

Chinese cabbage soup is a warming, comforting and soothing soup perfect for a weeknight regular. This humble soup has an incredible depth of flavor while cooking in any stock as the cabbage acts like a sponge, absorbing any flavor available.

Chinese cabbage soup with meatballs

Chinese cabbage

carrot

chicken stock

water

tbsp scallion

pork

salt

tsp sugar

tsp white pepper

tbsp Shaoxing wine

tsp light soy sauce

water chestnut

cornstarch

tbsp minced ginger

tbsp minced garlic

Cooking oil to pan-fry the meatballs

Cut the Chinese cabbage lengthwise into four quarters.

Chop off the part near the stem.

Cut the bulb (the white part) into half-inch...

Cut the bulb (the white part) into half-inch length crosswise.

Separate the leaves and rinse with water to...

Separate the leaves and rinse with water to clean and remove any dirt.

Drain in a colander.

Cut the carrot into thin slices.

Combine ingredients B

Lift the meat paste and slam it against...

Lift the meat paste and slam it against the bowl repeatedly. 

Portion the meatballs to about one inch in...

Portion the meatballs to about one inch in diameter.

Roll the meatballs in some cornstarch, and set...

Roll the meatballs in some cornstarch, and set them aside.

Pan fry over low heat until the surface...

Pan fry over low heat until the surface turns golden.

Remove the meatballs from the oil.

Bring the chicken stock and water to a...

Bring the chicken stock and water to a boil.

Add the white part (the stalk) of the...

Add the white part (the stalk) of the Chinese cabbage and let it boil for five minutes.

After five minutes, add the leafy part of...

After five minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another three minutes.

Lastly, put the meatballs in the soup and...

Lastly, put the meatballs in the soup and simmer for two minutes. 

Scoop the soup into a soup bowl, sprinkle...

Scoop the soup into a soup bowl, sprinkle with a thinly sliced

https://mediavine-res.cloudinary.com/video/upload/onso0lovnhatmeadcdif.mp4

Chinese cabbage soup is a warming, comforting and soothing soup perfect for a weeknight regular. This humble soup has an incredible depth of flavor while cooking in any stock as the cabbage acts like a sponge, absorbing any flavor available.
It is easy to prepare and nutritious. 
I will make some pork balls to flavor the soup in this recipe. 

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-cabbage-soup/ )

Ingredients A (for the soup)
600g Chinese cabbage
1/2 carrot
500ml chicken stock
500ml water
2 tbsp thinly sliced scallion
Ingredients B (for the meatballs)
300g minced pork
1 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
1 tbsp Shaoxing wine
2 tsp light soy sauce
1 water chestnut
1 large tbsp cornstarch
1 tbsp minced ginger
1 tbsp minced garlic
Ingredients C (others)
Some extra cornstarch to coat the meatballs
Cooking oil to pan-fry the meatballs
Method:
For the vegetables
- Cut the Chinese cabbage lengthwise into four quarters.
- Chop off the part near the stem.
- Cut the bulb (the white part) into half-inch length crosswise.
- Separate the leaves and rinse with water to clean and remove any dirt.
- Drain in a colander.
- Cut the carrot into thin slices.
For the meatballs:
- Combine ingredients B
- Lift the meat paste and slam it against the bowl repeatedly. 
- Portion the meatballs to about one inch in diameter.
- Roll the meatballs in some cornstarch, and set them aside.
- Pan fry over low heat until the surface turns golden.
- Remove the meatballs from the oil.
To make the soup:
- Bring the chicken stock and water to a boil.
- Add the white part (the stalk) of the Chinese cabbage and let it boil for five minutes.
- After five minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another three minutes.
- Lastly, put the meatballs in the soup and simmer for two minutes. 
- Scoop the soup into a soup bowl, sprinkle with a thinly sliced

#ChineseCabbageSoup #NapaCabbage #Womnbok #大白菜 #黄芽白

=======================================
Website: https://tasteasianfood.com/
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Chinese cabbage soup with meatballs - How to make easy Chinese 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!

Chinese Napa Cabbage Soup

garlic (minced)

vegetable stock

cabbage

soy sauce

shaoxing wine

sesame oil

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.

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!

Warm up with a bowl of Napa Cabbage Egg Drop Soup - an easy and flavorful recipe featuring tender cabbage and a savory broth.

Napa cabbage egg drop soup recipe

1.6 lb Napa cabbage (1 medium)

garlic (sliced, 3 large)

0.2 oz ginger (julienned)

avocado oil (or olive oil)

½ tsp coarse sea salt (or

chicken stock (I use Pacific Foods)

½ tsp shiitake mushroom seasoning

eggs (gentle whisked)

scallions (diced, garnish)

Slice: Make a slice to trim away the bottom tip end of the cabbage. Stagger the leaves and make a slice to separate the stem from the leafy parts.

Slice

Slice the stems to 1.5-inch (4 cm) in width crosswise and leaves to 3 to 3.5-inch (8-9 cm) in width.

Clean

Wash and drain: Keep the stems separated from the leaves, rinse the cabbage stems first then the leaves, keeping them separated and drain well.

Chop

Prepare garlic and ginger. Set them aside ready to use.

Saute

Saute garlic and ginger: Preheat a 4 quart size soup pot over medium-low heat with 1 tbsp oil until it feels warm. Turn heat up to medium, saute the garlic and ginger until fragrant, about 10 seconds.

Simmer

Cabbage stems and broth: Add the napa cabbage stem and saute for 1 minute. Pour-in the chicken stock. Close the lid and simmer the soup until the stems turn softer but still have some bite to them, about 12 minutes. Stir periodically to cook the cabbage evenly.

Cabbage leaves: Add the cabbage leaves. Use a wooden spoon to gently press the cabbage down so they are in contact with the broth. Simmer further for 3-4 minutes or until the leaves just turn tender but not mushy.

Season

Season: Taste the broth and add seasonings. Depending on the brand of your chicken stock, I recommend adding a combination of coarse salt and bouillon or dash powder.

Add eggs

Make egg ribbons: Whisked the eggs. While the soup is gently boiling, slowly drizzle in the egg from higher up in a swirling motion, using a chopsticks or fork to help you slowly stream in the egg. Let the eggs cook for a few seconds to form before gently whisk to break up the ribbons.

Serve

Garnish: Drizzle in sesame oil and garnish with scallions. Serve warm.

This could be obe one my new, easy fav soups.

This is easy to make, so healthy and so delicious! I’m grateful to have found this website and this first recipe!

Thank you for the delicious recipe! I made it tonight with bone broth for extra protein. I had to use chicken bullion, but I’m ordering mushroom now. It was still fantastic and filling!

Tastes like a restaurant dish - loved by all the family

Very easy and delicious. I had a 1/2 head of Napa cabbage I wanted to use up and had the rest of the ingredients so just made it for lunches for the next few days. Added an extra egg and some chicken for extra protein. I had dashi powder and used that, great suggestion on that. Thank you for sharing this recipe!

“Souper” simple to make and so yummy. This soup is perfect for the winter days. I really enjoyed. For some extra protein I added some precooked chicken. What’s also great about this soup, is that it’s even better the next day!

I made this for dinner tonight and it was so delicious! So simple but so satisfying on a cold January night. The dried shiitake powder really adds authentic flavor. Will definitely make this again!

This is so delicious and you know it’s healthy. Even my husband is raving! It’s quick and easy and a perfect cool weather meal. I added jasmine rice to mine!

https://content.jwplatform.com/videos/OcXMGGvs.mp4

Top 4 chinese cabbage soup recipes from across the web

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Chinese Cabbage Soup (紹菜汤)

Chinese cabbage soup with meatballs

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Top 4 chinese cabbage soup recipes from across the web

The most viewed chinese cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Cabbage Soup (紹菜汤)

Chinese cabbage soup with meatballs

Chinese Napa Cabbage Soup

Napa cabbage egg drop soup recipe

The most viewed chinese cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine