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Chinese cabbage and ginger soup recipe


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  • Dish type
  • Soup
  • Vegetable soup
  • Cabbage soup

This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock. Use vegetable or beef stock, if you prefer.

7 people made this

IngredientsServes: 2

  • 1 head of Chinese leaf (or napa cabbage), sliced
  • 4 slices fresh root ginger
  • 3L chicken stock

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Bring the stock to the boil. Add the sliced cabbage and slices of ginger; bring back up to the boil. Reduce heat to medium low and simmer for around 20 minutes. Serve.

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Pesang Isda

Pesang Isda is simply fish soup with ginger, pechay and whole pepppercorns.

It is a cross between Nilagang Baboy and Tinolang Manok.

It has the basic ingredient of the Nilagang Baboy, except that it is fish and thereby cooked with ginger to lessen any funky fishy taste or lansa.

The soup's taste mimics that of the Tinolang manok because of the ginger.

Though standard but not necessary, note that the soup base is made from rice washing, that makes it white and not clear.

Serve with a side of miso sauce or simply Bagoong Guisado or sauteed shrimp paste.

YOUR SHOPPING LIST:

IN THE PANTRY:

  • 2 pounds Fish of your choice, cut in serving sizes
  • 1- 2 bunches of Chinese cabbage or Pechay
  • 1 cup sliced Upo or White gourd(optional)
  • 6-8 cups rice washing liquid or plain water
  • 1 large Onion, sliced
  • 2 thumb size ginger, sliced in flat rounds
  • 3-4 tablespoon Fish Sauce (Patis)
  • 1 teaspoon whole peppercorns
  • Salt and Pepper to taste

2 Turn the heat down and simmer for 10 to 15 minutes, or until the fish is cooked.

3 Add the pechay, and season with salt and pepper to taste.

4 Serve hot with white rice and a dipping sauce of miso or even Bagoong Guisado or sauteed shrimp paste.


Fish Soup with Ginger and Chinese Cabbage

For today we chose another great recipe from the amazing Filipino cuisine. We will prepare fish soup with ginger and Chinese cabbage. For all of you fish lovers this is the right dish to make.

Preparation time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

To prepare this meal you will need the next ingredients:

  • 2 lbs fish, cut in serving sizes (you can use any fish you like)
  • 2 Chinese cabbages
  • 1 cup sliced gourd
  • 6-8 cups water
  • 1 large onion, cut into slices
  • 2 thumbsize pieces of ginger, cut in flat rounds
  • 3-4 tbsp fish sauce
  • 1 teaspoon whole peppercorns
  • salt to taste to taste

Instructions for preparation and cooking:

  • Put all the ingredients, except the Chinese cabbage, in a pot and cook them until they start to boil.
  • Turn down the heat and simmer the ingredients for 10 to 15 minutes, or until the fish is cooked.
  • Add the cabbage, and season the meal with some salt and fresh ground pepper to taste.
  • Serve this meal hot with cooked white rice and a dipping sauce of miso or shrimp paste.

Cooking tips:

You can use also chayote and green papaya as vegetables. Just cook them in the soup first before adding the fish because they take longer to cook.

Instead of whole fish, it’s also good to use fish fillets. Just keep in mind that they are quite delicate and cook much faster, so you should cook the soup first before adding the fish.


Recipe: Yummy Chinese Cabbage and Meatball Soup

Chinese Cabbage and Meatball Soup. Soup: Boil the chicken stock with the slices of fresh ginger. This Meatballs with Cabbage Soup or 白菜狮子头汤 was Super yummy for me. To be honest, I have never craved for this soup because it just seemed so simple to me.

Add napa cabbage to the pot, press down with a spatula or spoon and the cabbage will shrink as it cooks. Adjust soup flavor by adding salt. Hearty Northern Chinese style napa cabbage soup with tender meatballs and tofu, and it's loaded with winter vegetables. You can have Chinese Cabbage and Meatball Soup using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chinese Cabbage and Meatball Soup

  1. You need 300 grams of Ground pork.
  2. It’s 1 of packet Firm tofu.
  3. It’s 1 piece of Minced ginger.
  4. You need 1 tbsp of ★Soy sauce.
  5. You need 1 tbsp of ★Sake.
  6. You need 1/2 tbsp of ★Sugar.
  7. You need 1 tsp of ★Salt.
  8. You need 1/4 head of Chinese cabbage.
  9. Prepare 1 of clump Bok choy.
  10. Prepare 1/3 of Carrot.
  11. You need 30 grams of Cellophane noodles.
  12. It’s 2 tsp of Chicken soup stock powder.
  13. It’s 1200 ml of Boiling water.
  14. You need 2 of to 3 tablespoons ☆Soy sauce.
  15. It’s 1/2 tbsp of ☆Sugar.
  16. Prepare 1 tbsp of ☆Oyster sauce.
  17. It’s 1 of Oil.

Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter. It takes no effort to make and it tastes really hearty. It has healing powers that warm. Cabbage is simmered with home made pork meatballs in a light chicken broth.

Chinese Cabbage and Meatball Soup step by step

  1. Drain the tofu. Put the ground pork, tofu, ginger and ★ seasoning ingredients in a bowl, mix well and divide into 8 portions..
  2. Chop up the Chinese cabbage and bok choy roughly. Slice the carrot into 5 cm strips. Rehydrate the cellophane noodles and cut them up..
  3. Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides..
  4. Put the hot water and Chinese soup stock granules in a pan. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes..
  5. Add the cut up vegetables from Step 2 and the ☆ seasoning ingredients. Simmer until the vegetables are tender. Add the noodles at the end..

This is my family's version of lion's head soup and for me it is the best type Of all my changes I'd recommend adding the garlic powder and chinese five spice browning the meatballs and adding some vinegar to the broth. Pork and Chinese Cabbage SoupTales From A Middle Class Kitchen. Cabbage and Pork Meatball SoupThe Life Jolie Blog. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles.


Sesame Ginger Shrimp and Cabbage Stew

  • egg-free
  • dairy-free
  • fish-free
  • tree-nut-free
  • red-meat-free
  • pork-free
  • Calories 269
  • Fat 9.7 g (15.0%)
  • Saturated 1.6 g (8.2%)
  • Carbs 28.3 g (9.4%)
  • Fiber 5.4 g (21.6%)
  • Sugars 10.4 g
  • Protein 18.1 g (36.2%)
  • Sodium 1165.1 mg (48.5%)

Ingredients

For the broth:

Shells from 1 pound (31/35 count) shrimp, rinsed and blotted dry (optional)

(2 quarts) vegetarian no-chicken broth or regular chicken broth

large lemongrass stalk, chopped

fresh ginger, thinly sliced

Coarsely chopped green tops from 2 bunches scallion (about 1 1/2 cups)

Stems from 8 ounces fresh shiitake mushrooms

whole Sichuan peppercorns, or 1 star anise pod

For the stew:

large onion, halved and thinly sliced (about 2 1/2 cups)

medium carrots, thinly sliced on the diagonal (about 2 cups)

Caps from 8 ounces shiitake mushrooms, thinly sliced (about 2 cups)

Savoy cabbage, quartered, cored, and shredded (about 6 cups)

baby bok choy, shredded (about 4 cups)

black Chinese vinegar (optional)

(31/35 count) uncooked shrimp, peeled and deveined

scallion bunches (white parts only), thinly sliced on the diagonal

fresh cilantro leaves, torn

fresh Thai basil leaves, torn

Instructions

Make the broth:

Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. If using the shrimp shells, stir them into the oil and cook until bright pink, about 1 minute, stirring continuously.

Stir in the broth, lemongrass, ginger, scallion tops, shiitake stems, garlic, and peppercorns or star anise. Bring to a boil. Reduce the heat and simmer gently, stirring occasionally, for 30 minutes. Strain the broth through a fine-mesh strainer into a large bowl, pressing firmly on the solids. Discard the solids and set the broth aside. Wipe out the pot to use for the stew.

Make the stew:

Heat the oil in the pot over high heat until shimmering. Add the onion and carrots and cook, stirring continuously, for 3 minutes. Add the mushrooms and garlic and cook, stirring continuously, for 2 minutes. Add the cabbage and bok choy and cook, stirring continuously, for 2 minutes.

Add the reserved ginger broth. Bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the cabbage is just tender, 10 to 12 minutes.

Stir in the soy sauce or tamari, chile paste, mirin, sesame oil, and black vinegar if using. Simmer 1 minute. Taste the broth and adjust the seasoning, if needed.

Remove the pot from the heat, stir in the shrimp, cover, and let stand until the shrimp are no longer opaque, about 3 minutes. Do not overcook the shrimp.

Sprinkle the scallions, cilantro, mint, and basil over the top and serve immediately. Offer additional soy sauce or tamari, chile paste, and black vinegar at the table.

Recipe Notes

  • Make ahead: The cooled broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Sheri Castle is a professional food writer, recipe developer, recipe tester, and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.


Asian Chicken Cabbage Soup Recipe

At least two or three days a week, soup is my go-to lunch. Easy, versatile and nutritious, I love transforming pantry staples and fresh ingredients into a warm and comforting meal.

This Asian Chicken and Cabbage Soup recipe is a dish I make frequently. Using handy short cuts like shredded rotisserie chicken and relying on my well-stocked Asian pantry, the whole meal comes together in just 10 minutes.

Instead of noodles, I like to use shredded cabbage to keep the dish low carb yet still high in protein. Of course, rice noodles would work well too. For garnishes go crazy with whatever you have on hand such as cilantro, jalapeño slices or extra hoisin sauce.


Directions

in a deep stock pot:
Saute the onion in the oil 2 or 3 minutes on low flame until onion becomes slightly transparent (do not brown)
Add the broth, soy sauce, ginger, garlic and chili sauce. Simmer for 15 minutes.
Add the bell pepper and the cabbage, simmer for 10 more minutes.
If you are adding the mung bean noodles soften them in warm water in a separate bowl for 5 minutes before adding to the broth. The noodles should be added at the same time as the bell pepper and the cabbage.
If you are adding the shredded pork this is also added at the same time as the bell pepper and cabbage.
You are not supposed to eat the ginger or the garlic - it is just to flavor the broth. Remove the ginger and the garlic before serving (or just pick out of servings as you serve up)


Health Benefits

Napa cabbage has numerous health benefits and naturally occurring vitamins and minerals including:

  • Napa cabbage is very low in calories.  
  • Napa cabbage contains many antioxidant plant compounds and is high in dietary fiber.
  • Some scientific studies suggest consuming napa cabbage in a diet can help to protect the body from cancers and help to lower LDL levels.  
  • Napa cabbage is an incredible resource of folic acid and Vitamin B.
  • Napa cabbage is high in Vitamin C.  
  • It’s also an amazing source for Vitamin K.

Storing Chinese pickled cabbage

Pickled cabbage keeps extremely well in a large glass jar in the refrigerator. We place a piece of clingwrap on top of the cabbage and press down to keep it submerged in the vinegar sugar solution.

placing cabbage into glass jars


My Chinese Soup Recipes List

I hope you won’t treat the recipes listed here as carved in stone. We Chinese do not like to follow recipes strictly. They usually serve as guides. I will change the ingredients, quantity and cooking tools according to seasons, preferences, environment and availability. Do adjust them to suit your own needs.

This is quite a long recipe list. I created it for quick scrolling and browsing. But if you don't want to scroll through the list, I suggest you use the Google Custom Search box. OR use your web browser’s Find. How to do that?

For Internet Explorer - Click on EDIT on the MENU BAR. Select FIND ON THIS PAGE. Type in your keyword in the box provided.

For Google Chrome - Click on the icon found at the top right hand corner of the browser (resembles 3 horizontal lines). Select FIND. Type in your keyword in the box provided.

For Firefox - Hit the ALT button on your keyboard to launch the MENU BAR. It should appear at the top of the browser. Select EDIT and FIND. The search box will appear at the bottom of the browser. Type in your keyword.

For Safari - Launch the MENU BAR by hitting the ALT button or by clicking on the Settings icon at the top right corner of the browser. Click on EDIT on the MENU BAR and select FIND and FIND. The search box should appear near the top right. Type in your keyword.