I have a real soft spot for Chinese cabbage soup: it's the kind of bowl that warms you up without weighing you down. The first time I made it, it was an evening when I didn't feel like "cooking anything complicated" but I still wanted something vibrant, fragrant, with a bit of texture.
Chinese cabbage (Napa type) is perfect for this: it cooks quickly, becomes tender on the ribs, and retains a slightly crunchy texture on the leaves.
In my traditional recipe, I start with a simple but substantial broth: onion, garlic, ginger, a splash of soy sauce, then the chicken is gently poached to keep it tender. Next, the vegetables that go well with this style of soup are added: carrots for sweetness, mushrooms for umami, and the Chinese cabbage last to preserve its texture.
Technically speaking, it's quite simple: you sweat the aromatics, add water, and cook gently. The key point to remember is how you cook the cabbage: if you boil it for too long, it falls apart and loses its flavor. Here, you add it at the end, just long enough for it to soften.
As for the dish, it's a complete soup, rich in fiber and vitamins (the cabbage and carrot do the job), with a good dose of protein thanks to the chicken.
And if you like to personalize it: a little chili pepper, a handful of herbs, or a few drops of sesame oil when serving. It will change everything without betraying the spirit!
Chinese cabbage soup
4
people17
minutes32
minutes263
kcal49
minutesA soup recipe clear and comforting Chinese cabbage becomes tender without losing its slight crunch. A fragrant ginger broth, tender chicken, carrots, and mushrooms make for a complete bowl.
Keep your device's screen on
Ingredients
1 Chinese cabbage (approx. 700g each)
300g of chicken breast
2 carrots (approx. 100g each)
200g of button mushrooms
1 yellow onion
2 garlic cloves
15g of fresh ginger
1.2 L of chicken stock
2 tablespoons of soy sauce
1 tablespoon of neutral oil
2 spring onions (optional, to serve)
Pepper
Preparation steps
- Prepare the vegetables: finely chop the onion. Mince the garlic. Grate the ginger. Peel the carrots and cut them into thin half-moons. Slice the mushrooms. Cut the Chinese cabbage in half, rinse it, then cut it into strips (separating the thicker ribs from the leaves if possible).
- In a large saucepan, heat the oil over medium heat. Add the onion with a pinch of pepper, then sweat it for 4 minutes: it should become translucent, not brown.
- Add the garlic and ginger, stir for 30 seconds (just to wake them up, without burning them).
- Pour in the chicken stock and soy sauce. Bring to a simmer.
- Place the whole chicken breasts in the simmering broth. Reduce the heat to a gentle simmer, then poach for 12 minutes.
- Remove the chicken to a plate. Add the carrots and mushrooms to the pan, then simmer for 7 minutes.
- Shred the chicken with a fork (or cut it into thin strips), then put it back in the pan.
- First, add the Chinese cabbage ribs (the thicker parts) and cook for 4 minutes. Then add the leaves and continue for 3 minutes: the cabbage should be tender but still slightly crunchy.
- Taste and adjust the seasoning: often soy sauce is enough to provide the salt. Add pepper if needed. Serve piping hot, with sliced spring onions if you have them.
📊 Nutritional Information
1 serving (approx. 520g)
| Nutrient | Value |
|---|---|
| Calories | 263 kcal |
| Proteins | 28g |
| Carbohydrates | 20g |
| including sugars | 9g |
| Lipids | 6g |
| including saturated fatty acids | 1g |
| Fibers | 5g |
| Sodium | 980mg |
| Vitamins | |
| Vitamin A | 90% of the recommended daily allowance (RDA) |
| Vitamin C | 75% of the recommended daily allowance (RDA) |
| Vitamin B6 | 45% AJR |
| Minerals | |
| Potassium | 28% AJR |
| Phosphorus | 22% AJR |
| Iron | 12% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you are preparing this Chinese soup recipe in advance, ideally keep the cabbage separate and add it when reheating: this prevents it from becoming too soft.
💡 Chef's Tips
For a clearer cabbage soup, keep it at a gentle simmer (not a rolling boil): the broth stays clear and the chicken is more tender. And cut the Chinese cabbage in two stages (stalks then leaves); it's the small detail that makes all the difference in texture.
🔄 Variations
- For a spicier recipe: add 1/2 teaspoon of chili flakes when adding the garlic and ginger.
- For a more fragrant Chinese cabbage soup: add 1 teaspoon of sesame oil to each bowl when serving.
