Mushroom and Chinese Cabbage Soup

Name: Mushroom and Chinese Cabbage Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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

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!

Mushroom and Chinese Cabbage Soup in a pot.

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!

A spoon scooping up Mushroom and Chinese Cabbage Soup.

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

Bowls of pearl mushrooms and vegetarian abalone along with dishes of vegetable stock powder, salt, rock sugar and dried honey dates near celery stalks and Chinese cabbage.

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.

Celery and Chinese cabbage cut into segments in a colander.

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

Can I add meat to this?

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.

Why are my vegetables soggy?

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)!

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