Asian Cabbage Soup Recipe

Name: Asian Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Asian stock; 6 cups water; 8 dried shiitake mushrooms; 1 cup scallion top (green parts); 1 cup thinly sliced carrot; 1 cup thinly sliced daikon radish (or use red radish); 8 -10 thin slices fresh gingerroot; Sauce; 2 tablespoons olive oil; 2 cups thinly sliced onions; 3 tablespoons minced garlic (4-5 cloves); 1 tablespoon peeled grated fresh gingerroot; 4 cups thinly sliced cabbage (recommend napa or savoy cabbage); 1 cup sliced carrot, cut into matchsticks; 1 teaspoon chili paste (Chinese is best); 2 -3 tablespoons soy sauce (or to taste); hijiki seaweed (to garnish) or sliced scallion (to garnish)

Servings: persons

Asian stock
6 cups water
8 dried shiitake mushrooms
1 cup scallion top (green parts)
1 cup thinly sliced carrot
1 cup thinly sliced daikon radish (or use red radish)
8 -10 thin slices fresh gingerroot
Sauce
2 tablespoons olive oil
2 cups thinly sliced onions
3 tablespoons minced garlic (4-5 cloves)
1 tablespoon peeled grated fresh gingerroot
4 cups thinly sliced cabbage (recommend napa or savoy cabbage)
1 cup sliced carrot, cut into matchsticks
1 teaspoon chili paste (Chinese is best)
2 -3 tablespoons soy sauce (or to taste)
hijiki seaweed (to garnish) or sliced scallion (to garnish)

1
In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
2
Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
3
Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
4
While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
5
Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
6
Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
7
Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Asian stock, 6 cups water, 8 dried shiitake mushrooms, 1 cup scallion top (green parts), and more.

Yes, Asian Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions