Description
This comforting Chinese Napa Cabbage Soup is a simple, nourishing bowl perfect for chilly days. Featuring tender napa cabbage, sweet carrots, and a fragrant broth infused with garlic, soy sauce, Shaoxing wine, and sesame oil, this soup is both light and satisfying. Ready in under 30 minutes, it’s an ideal quick meal that warms you from the inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon Neutral oil (for sautéing)
- 3 cloves Garlic (minced)
- 4 cups Vegetable stock (homemade or store-bought)
Vegetables
- 4 cups Napa cabbage (sliced)
- 1 medium Carrot (sliced)
Seasonings
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Sesame oil
Instructions
- Heat the oil: Warm 1 tablespoon of neutral oil in a Dutch oven or large soup pot over medium heat until shimmering.
- Sauté garlic: Add the minced garlic to the heated oil and sauté for about 1 minute until fragrant and golden, being careful not to burn it.
- Add vegetables and stock: Stir in the sliced napa cabbage and carrot, then pour in the vegetable stock. Increase heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce heat to a gentle simmer. Cover the pot with a lid and cook the soup for 20 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Finish with seasonings: Remove the pot from heat. Gently stir in the soy sauce, Shaoxing wine, and sesame oil to enhance the flavor and aroma.
- Serve warm: Ladle the soup into bowls and enjoy it warm as a comforting, light meal or starter.
Notes
- You can substitute Shaoxing wine with dry sherry or omit it for a non-alcoholic version.
- For added protein, consider adding tofu cubes or cooked shredded chicken.
- Adjust soy sauce quantity to taste, especially if using a low-sodium version.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
