Description
This comforting Chinese Napa Cabbage Soup is a light yet flavorful dish featuring tender napa cabbage and sweet carrots simmered in a savory vegetable broth, enhanced with garlic, soy sauce, Shaoxing wine, and sesame oil for an authentic taste. Perfect as a warming appetizer or a light meal, this easy-to-make soup offers a delightful balance of fresh vegetables and aromatic seasonings in just 26 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon neutral oil (for sautéing)
- 3 cloves garlic (minced)
- 4 cups vegetable stock (homemade or store-bought)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
Vegetables
- 4 cups napa cabbage (sliced)
- 1 medium carrot (sliced)
Instructions
- Heat Oil and Sauté Garlic: Warm a tablespoon of neutral oil in a Dutch oven or soup pot over medium heat until shimmering. Add the minced garlic and sauté for about 1 minute until fragrant to release its aroma into the oil.
- Add Vegetables and Stock: Stir in the sliced napa cabbage and carrot, then pour in the vegetable stock. Increase the heat to bring the mixture to a boil, ensuring all ingredients are well combined.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for 20 minutes, stirring occasionally to allow the flavors to meld and the vegetables to soften.
- Finish with Seasonings and Serve: Remove the pot from heat. Gently stir in the soy sauce, Shaoxing wine, and sesame oil to enhance the broth’s depth and add nutty richness. Serve the soup warm immediately for best flavor and comfort.
Notes
- Homemade vegetable stock can enhance flavor but store-bought is a convenient substitute.
- Adjust the amount of soy sauce to taste, especially if using salted stock.
- For added protein, consider adding tofu or cooked shrimp.
- Shaoxing wine adds authentic flavor, but dry sherry can be used as an alternative.
- Serve with steamed rice or noodles for a more filling meal.
