Experience simple and humble cooking with Mum’s Mushroom and Chinese Cabbage Soup! The vegetables are simmered until fall apart tender while the broth becomes beautifully flavored. In just 4 steps, you’ll have a new favorite recipe you’ll keep coming back to!
The best way to nourish the family
I adore Mum’s vegetarian dishes because she always tries to cook using fresh and organic ingredients. Not only are her meals deliciously wholesome, many are super simple to make as well – perfect for busy working Mums!
When I shared her Mushroom and Chinese Cabbage Soup in my Instagram story, many of you requested that I get the recipe. Mum was more than happy to teach me and promised that it was VERY easy.
Now that I’ve learnt it, I can concur!
While you may have been smitten by the soup’s simplicity in the Instagram video, here’s why you’ll love having the written recipe in your back pocket:
- You can use any of your favorite vegetables and mushrooms. The sky’s the limit here! Throw in the best seasonal produce or use it as a way to clear that fridge out.
- Once cooked low and slow, everything in the pot infuses to become a flavor medley that’s nutritiously light.
- You just need a quick and easy soup to finish off a family dinner featuring Eggplant and Pork Mince Stir Fry, Stuffed Tofu (Yong Tau Fu 釀豆腐), Black Pepper Beef Stir Fry (黑椒牛柳) or Steamed Three Colored Eggs (三色蒸水蛋).
Whatever your reason may be, Mum’s recipe has got you covered tonight!
Why this recipe works
- Rehydrated shiitake mushrooms add incredible umami and depth of flavor.
- Using honey dates means you’ll get a subtle layer of sweetness that’s earthy and fragrant.
- Letting the ingredients simmer helps them soften until melt-in-your-mouth tender.
What you’ll need
About the produce
Mum used a variety of mushrooms for this recipe, but you can use your favorite types. You can also add other vegetables and fruit for extra flavor, similar to those in Mum’s Bún Riêu Chay (Vegetarian Tomato Noodle Soup). Some great options include:
- Figs
- Jicama
- Red dates
- Corn
- Apple
For the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.
How to make this recipe
Bring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.
Cut the celery into 1.5 cm (0.6″) wide segments and the cabbage into large pieces roughly 15 cm (6″) long. Wash everything in cold salted water 3 times and drain in a colander.
Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot. Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.
Serve hot as is!
Recipe FAQs
Certainly! Mum made this a vegetarian version, but you can use pork or chicken bones to develop more flavor. Grandma’s Chinese Cabbage Soup (紹菜汤) is similar to this recipe and uses meat.
The longer you let it simmer for, the softer the ingredients become. I personally prefer it soft, but if you like your vegetables with a bit of a crunch, take it off the heat as soon as it reaches the texture that you like to stop it from cooking any further.
Tips for the best results
- Simmer low and slow. This helps the vegetables release their natural sweetness and soften.
- Use fresh produce. You’ll get the most potent taste from the freshest ingredients.
- Opt for a vegetable stock. You can make it just like Mum did for her Bánh Canh Chay (Tapioca Noodle Soup) and keep the excess stored for recipes like this to get extra flavor.
What to serve it with
- Start off the vegetarian feast with some Chả Giò Chay (Spring Rolls).
- Fill up your rice bowls with Mum’s Rice Cooker Mushrooms and Chinese Broccoli Rice and enjoy them with a side of Lemongrass Chili Tofu (Đậu Hũ Chiên Sả Ớt) and Braised Bean Curd with Mushrooms.
- Chinese Broccoli with Oyster Sauce (蠔油芥籣) is a great way to get some greens in for the family, especially when paired with a delicious meat-free oyster sauce substitute.
- Polish off dinner with a soothing and simple Sweet Potato and Ginger Dessert Soup (番薯糖水)!
Want more home cooked recipes?
Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!
Mushroom and Chinese Cabbage Soup
Ingredients
- 8 US cup water
- 300 g / 0.66 lb pearl mushrooms (washed and separated at the roots)
- 150 g / 0.33 lb vegetarian abalone (we get it from the Asian vegetarian shop)
- 170 g / 0.4 lb carrots (peeled and sliced)
- 2 dried honey dates (we get it from the Asian grocery store)
- 1 kg / 2.2 lb Chinese cabbage
- 30 g / 0.07 lb rock sugar (or to taste)
- 2 tsp salt (or to taste)
- 1 tsp vegetable stock powder
Instructions
- Bring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.
- Cut the celery into 1.5 cm (0.6") wide segments and the cabbage into large pieces roughly 15 cm (6") long. Wash everything in cold salted water 3 times and drain in a colander.
- Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot.Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.
- Serve hot as is!
Notes
- Simmer low and slow. This helps the vegetables release their natural sweetness and soften.
- Use fresh produce. You'll get the most potent taste from the freshest ingredients.
- Opt for a vegetable stock. Doing so will give the Mushroom and Chinese Cabbage Soup extra flavor.
- You can use your favorite mushrooms and vegetables. Some great options include figs, jicama, red dates, corn and apple.
- For the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.
Beth says
Oh wow! This soup looks amazing and full of flavor. Very excited to try this recipe soon!
Jeannette says
I hope you get to enjoy it soon, Beth! It’s also very nutritious! 😀
Julie says
This is one flavor packed soup. I can’t wait to try it.
Jeannette says
Thanks, Julie!
Adrianne says
This looks like such a healthy combination of ingredients! I love that your Mum inspired healthy veggies in meals for you. It is also comforting too as you get to get your slurp on! Love the vegetarian abalone too!
Jeannette says
Thanks, Adrianne! Mum definitely inspires me to make the best meals using whole foods 😀
Anaiah says
This mushroom and cabbage soup recipe looks absolutely delicious! It kind of reminds me of a soup my grandma used to make whenever I felt under the weather. I can’t wait to try it out!
Jeannette says
Thanks, Anaiah! I hope you get to enjoy it soon and that it’s just as good as your Grandma’s!
Beth Sachs says
Such a tasty and flavourful soup. We loved it.
Jeannette says
That’s great to hear, Beth!