Asian cabbage soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of ingredients, including cabbage, carrots, celery, onions, garlic, ginger, and soy sauce. The soup is typically simmered for several hours, allowing the flavors to meld together. Asian cabbage soup can be served with rice or noodles, and it is often garnished with green onions or cilantro. It is a delicious and nutritious meal that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN CABBAGE SOUP
Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Greens
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
- Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
- 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.
- 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.
- Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
- Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!
ASIAN SIMPLE CABBAGE SOUP
Make and share this Asian Simple Cabbage Soup recipe from Food.com.
Provided by Liyi2393
Categories Clear Soup
Time 1h15m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil 500ml of water.
- Add the pork ribs in and cook for 1 minute.
- Pour away the water.
- Boil 1litre of water.
- add the pork ribs and dry scallops in.
- Cook for 30-45mins.
- Add the cabbage in and cook for another 15 minutes.
- Its ready to serve!
- *Variation* You can add an onion in if u want the sweet taste of the onion.
- *Note* You can cook the pork ribs longer for better taste. If you want, you can even double boil it.
Nutrition Facts : Calories 1707.7, Fat 127.1, SaturatedFat 46.1, Cholesterol 464.9, Sodium 334.9, Carbohydrate 13, Fiber 5.2, Sugar 8.1, Protein 122.8
CHINESE CABBAGE AND GINGER 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.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
Steps:
- Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
CHINESE CABBAGE SOUP
Steps:
- Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
Tips:
- Choose the right cabbage: Napa cabbage is the traditional choice for Asian cabbage soup, but you can also use green cabbage or bok choy. Just be sure to slice it thinly so that it cooks quickly.
- Use a variety of vegetables: In addition to cabbage, you can add any other vegetables you like to the soup. Some popular choices include carrots, celery, onions, mushrooms, and tomatoes.
- Don't overcook the vegetables: The vegetables should be tender but still have a bit of crunch to them. Overcooked vegetables will become mushy and lose their flavor.
- Add protein to the soup: To make the soup more filling, you can add some protein, such as chicken, beef, or tofu.
- Season the soup to taste: The soup should be flavorful but not too salty. Start with a small amount of salt and pepper and then add more to taste.
- Garnish the soup before serving: A sprinkle of green onions, chopped cilantro, or a drizzle of sesame oil will add a nice finishing touch to the soup.
Conclusion:
Asian cabbage soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be customized to your own taste. So next time you are looking for a quick and easy meal, give Asian cabbage soup a try. You won't be disappointed!
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