Chinese Cabbage Soup
Chinese Cabbage Soup with Pork Ribs, Corn and Carrots
This is a soup I drink all the time when I was young. In fact, I would say my mum cooked it so frequently that I think she almost cooked it to death at one point in time. The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about 10-15 minutes of boiling the cabbage – if undercooked, they are quite hard with a “raw” vegetable taste ; on the other hand, if overcooked, they start to taste mushy and sour which is not desirable as well. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past.
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{ 25 comments… read them below or add one }
Love this simple and nourishing soup! Love to put cabbage in the soup and my kids love it :)
Soup’s on!
NC, the vibrant colors of your soup drew me in!
And what a nice respite from the Christmas’ cookies overload.
wow! dried scallops in the soup! must be good.. :)
Love this! Such a sweet soup.
I used to love cabbage until I was told that they have *cooling* properties – not great for a person who have cold feet and hands.
So I get around it by adding ginger slices or ginger powder to counter the effect. :)
sounds great, and ginger adds a nice flavour to the soup too :)
You know I am a fan of cabbage! I love them in any way, but uncooked ones (raw) are my least favorite.
uncooked ones are as scary as beansprouts :P
The simplicity of this soup is just so beautiful and anything ones mom makes has to be good…right?
recently, i have learned that veges make very good base for soups as well. This is a good example of that. And fulfilling! A light tasty soup.
I wonder if this soup freezes well :P looking for easy solutions to weeknight dinners.
I’ve never tried freezing Chinese soups before, if it’s just the soup alone like freezing chicken broth, perhaps it can be done. If you do try it, let me know ;)
I love cabbage soup too! Usually I get those cabbage that are the long type. Better for soup and curry. They won’t go mushy fast. The round ones are better for stir-fry and are sweeter than the long ones. ;) And I love raw cabbage as salad. :)
I like those long cabbage too, for this recipe I try to copy my mum who always uses round cabbage in this soup. Ahhh I cannot stomach raw cabbage heh >.<
cabbage is nice, but let me nibble all the pork ribs in this soup for you hehehehe
A light and flavourful soup! I actually like to pour the soup into the steamed rice….enjoy that kind of mess. :-))
Love this soup. We grew up eating lots of this, minutes the dried scallops because they are too expensive. I still cook it quite often. My family likes it.
This is definitely a comforting dish for me, I like both drinking the soup and eating the ingredients : ).
I actually love Chinese cabbage hehe so this soup is right up my alley! thanks for sharing!
Oh yay a new cabbage recipe! I love cabbage for it’s flavor and so many health benefits, but I only have about 2 stirfry recipes that I alternate between. This’ll be a refreshing alternative for sure.
My mother makes cabbage soup is DELICIOUS!!!!! I dun eat the cabbage,I only like drinking the soup.
Hi the recipe doesn’t indicate when. Add the corn? Michelle
Hi Michelle, step 2. I’ve amended the recipe, thanks for pointing out to me.
Finally got to try cooking this soup! It’s really light and I love how the natural flavors of the corn, carrots and cabbage come together. The cabbage really adds a different dimension to the soup! Making it completely different from the usual corn and carrot soup. I used a slice of dried abalone instead of dried scallops and it was delish too :)
if i have no strength to cut the corn into large chunks, can i just put the whole corn inside? if not pls help me. =(