Grandma’s Chinese Cabbage Soup is an ultra soothing weeknight regular that’s incredibly cost effective. Feed the whole family with just half the vegetable and save the rest for another favorite dish. This Cantonese classic has such incredible depth of flavor that you’ll never guess it uses just 5 ingredients!
An understated yet warm experience
Mum has always said that Grandma’s soups were the best. After almost three decades of enjoying many full bowls (and often seconds) for dinner, I can say that she’s 100% right.
All of my favorite soups (lotus root, chicken feet, fish maw and watercress) have a few things in common: they’re humble, comforting and made with love. In my eyes, that makes a winning combo.
But there’e just something about Grandma’s Chinese Cabbage Soup that makes my body cheer with barely contained excitement whenever I see it brewing on the stove.
Maybe it’s the silky leafy green that all but melts in your mouth as soon as it touches your tongue. Maybe it’s the gentle savory undertones that have been unearthed from hours of slow simmering.
Or maybe it’s the fact that such a simple soup will complement any dinner spread so that all you’re left with are great conversations around the family table!
All about siu choy
What it is
Chinese cabbage is a leafy vegetable that has a variety of names. In Australia, we sometimes call it ‘wombok’, but my Cantonese family has always referred to the green as siu choy (紹菜). You might also find it labelled as ‘napa cabbage’, which has Japanese origins.
It is often sold at Asian supermarkets in large bulbs or halved and wrapped in plastic. When uncooked, it’s a firm pale vegetable with tender light green leaves. The leaves are connected by a firmer core which can also be eaten if cooked.
Taste
There isn’t much taste to siu choy but it’s a popular culinary choice in Asian cuisine because when it’s cooked with other ingredients, the leaves will absorb all the flavors.
Under a quick high heat they will also retain their crunch, much like when you stir fry water spinach or mustard greens.
The vegetable is great for soup stocks because of its natural sweetness. Mum always uses it to make a base stock for all her vegetarian recipes, including Phở, Bánh Canh Chay, Bún Riêu Chay and Bún Bò Huế Chay.
Health Benefits
You’ll be happy to know that wombok comes loaded with nutrients! For such a simple recipe, your family will enjoy the benefits of antioxidants and vitamins, including vitamins C and K.
It’s also a natural source of potassium, iron, magnesium and calcium, which can assist with regulating bodily functions.
Make these benefits a regular part of your family’s diet with a delicious and nutritious Chinese Cabbage Soup!
Why this recipe works
- Adding carrots infuses another layer of natural sweetness that you won’t get with sugar.
- The seasoning is kept simple to let the vegetables really shine.
- Using a homemade chicken and pork stock works as a rich flavor base.
What you’ll need
Recipe modifications
We use carrots to add texture, color variation and a different layer of sweetness, but you can also add in your favorite vegetables. Options that would work well in this recipe include daikon, jicama, beetroot and wintermelon.
You can also make this vegetarian by using a vegetable stock instead.
How to make this recipe
Quarter the siu choy, then remove the core that holds each leaf together.
Gently separate each leaf into a colander.
Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.
Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.
When clean, let it drip dry in a colander.
Peel and cut the carrots into slices roughly 1/2cm (0.2″) thick. We like to cut ours at a diagonal, but this is completely optional.
Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.
Serve hot as is!
Recipe FAQs
If kept it’s in the fridge and sealed properly, it can last up to 3 days. You can also let it cool completely then freeze it, but keep in mind that when reheating the greens will get softer.
If you prefer the crunchy texture of siu choy, let it simmer until cooked, then immediately take it off the heat so it doesn’t cook any further.
Tips for the best results
- Use fresh ingredients. Nappa cabbage can wither rather quickly, so make sure to use it as soon as you buy it so that the soup stays flavorful.
- Simmer for longer. This helps the savory seasoning get absorbed into the leaves, making them incredibly tasty.
- Season the stock at the beginning. By doing so, the seasoning starts getting infused early on so there’s increasingly more flavor over time.
Make it a cozy family meal
Cook up a pot of rice because this weeknight tradition is on its way:
- Call everyone to the table with freshly Steamed Oysters with Ginger and Shallots.
- You’ll want simple and humble flavors to match this recipe, so Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞), Steamed Pork Belly with Salted Radish, Chinese Broccoli (Gai Lan) with Oyster Sauce and Steamed Three Colored Eggs (三色蒸水蛋) will balance it beautifully.
- Bring dinner to a gentle finale with a tong sui like our Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水) or Hashima Dessert Soup (雪蛤膏糖水)!
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Chinese Cabbage Soup (紹菜汤)
Ingredients
- 6 L / 25 US cup chicken and pork stock
- 1/2 nappa cabbage
- 3 carrots
- 1 tsp salt (or to taste)
- 1 tbsp chicken bouillon powder
Instructions
- Quarter the siu choy, then remove the core that holds each leaf together.
- Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.
- Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.
- When clean, let it drip dry in a colander.
- Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.
- Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.
- Serve hot as is!
Video
Notes
- Use fresh ingredients. Nappa cabbage can wither rather quickly, so make sure to use it as soon as you buy it so that the soup stays flavorful.
- Simmer for longer. This helps the savory seasoning get absorbed into the leaves, making them incredibly tasty.
- Season the stock at the beginning. By doing so, the seasoning starts getting infused early on so there's increasingly more flavor over time.
- You can also add in your favorite vegetables including daikon, jicama, beetroot and wintermelon.
- Make this vegetarian by using a vegetable stock instead.
Deirdre says
Made this for hubby who was a bit under the weather because he loves cabbage but hates tomatoes and all the other cabbage soup recipes seemed to feature tomatoes, and he just loved it. Thanks!
Jeannette says
I’m glad he liked it and I hope he gets better soon!
Biana says
Yum! You had me at weeknight soup, I love quick meals that are delicious and flavorful.
Jeannette says
Thanks, Biana! I agree that quick flavorful meals are so good!
Jess says
I’m always looking for a good, cost-effective meal to feed my family. This one is a winner!
Jeannette says
That’s great to hear, Jess! Enjoy!
Shadi Hasanzadenemati says
Just tried this recipe and my family loved it. Thank you so much!
Jeannette says
You’re welcome, Shadi!
Beth says
Oh my goodness! This soup looks incredible and so yummy! My hubby and son love this recipe! Huge hit here and definitely remaking this one again!
Jeannette says
That’s wonderful, Beth! Glad you and your family enjoyed it!
Jenna Davey says
Hi! Just wondering what kind of bouillon you recommend for this recipe. Does it make a difference, flavor-wise?
Jeannette says
Hi, Jenna! We usually use the powder form. Our pantry is always stocked with the one from the brand ‘Knorr’. Having said that, Grandma has also sometimes uses the liquid version and you can find them sold in a tall plastic bottle. We really just use whichever’s on hand!
chiaros69 says
Siu choy? (紹菜)
Hmm. I’m Cantonese and I’ve always known it as “wong nga pak” (黃芽白) Other names I am aware of (esp. in non-Cantonese regions is “tai pak choy” (大白菜)
Jeannette says
Hi! I grew up with it being called ‘siu choy’, but it’s interesting to know that it’s called different things in different parts of the world!
Kim Burke says
I used diced sweet potato instead of carrot because it’s what I had. I also used beancurd in place of the meat.. I added Better Than Boullion (no chicken base). It turned out to be a great vegan soup for us.
Jeannette says
Hi, Kim! I’m glad the substitutions worked for you. That’s the greatest thing about such a simple soup! Thanks for sharing other ingredients that work too 😀
Daniel says
Thanks for the recipe. Can this be made using a slow or pressure cooker? If so what would you recommend is the best way to do it?
Jeannette says
Hi, Daniel! I haven’t tried making it in a slow or pressure cooker before, but you can try adding everything in the pot and slow cooking it for 4-5 hours, then taste it. Cook for longer if needed and adjust the seasoning to preference. Let me know how it goes if you try it using a slow or pressure cooker!