Chinese Cabbage Soup Recipe

Chinese Cabbage Soup Recipe Recipe

While picking fresh vegetables at a local Korean market with Aria sitting in my shopping cart, a very nice lady began chatting with me in front of stacks of neatly arranged young Chinese cabbage heads. She said they make excellent kimchi, as well as a delicious soup for little ones. I love sharing new foods with my daughter, so I definitely appreciated the advice.

I kept the soup fairly simple, adding potatoes as the primary thickening agent. They give the soup a richer mouth-feel without making it heavy and overbearing. It's a very pleasant way to start a meal, whether you're young, old or in-between.


Yields: 8 servings

3 heads young Chinese cabbage
3 pounds Dutch Yellow baby potatoes, peeled and quartered
5 cups vegetable stock (or chicken stock)
2 tablespoons canola oil
1 daikon, peeled and sliced
2 teaspoons ginger garlic paste (see tips)
1-½ teaspoons salt
½ teaspoon black pepper, freshly ground
¼ cup green onions, thinly sliced
¼ cup cilantro, chopped


In a stockpot, heat the oil. Add the ginger garlic paste; cook until fragrant. Add the daikon. Cover with vegetable stock. Add the potatoes, bring to a boil and simmer for 20-30 minutes.  Season with salt and pepper.

Cut the heads of cabbage in half, then into thirds lengthwise. If the pieces are still too long, you can cut them in half crosswise. Bring the broth back to a boil, then add the cabbage, green onions and cilantro. Cook for an additional 7-8 minutes.

Kimchi Soup Recipe with Picture

Assembly time:

Remove and discard the daikon (it gives some natural sweetness to the soup). Reserve a few cabbage leaves for garnish. Working in batches, place the contents of the pot in a blender. Pulse until very smooth. Strain the blended soup back into the pot. Adjust seasoning with salt and black pepper. When you’re ready to serve, reheat the soup for 5 minutes.

Ladle the soup into individual serving bowls. Top the bowl with a rolled cabbage. 



Little reminder on how to make ginger garlic paste: Clean one (2-inch) chunk of fresh ginger, carefully removing any dirt. Peel the ginger root with a paring knife or the edge of a spoon, then finely chop it. Place the chopped ginger and 5 cloves of garlic in a blender and add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.

The young Chinese cabbage heads measure no more than 6-7 inches. They have a sweeter flavor than the regular "adult" kind.

You could replace the Chinese cabbage with other vegetables such as bok choy. 

Published By: Jacqueline Pham on September 25, 2012.


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