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–+ servings
Two bowls of ginger napa cabbage soup on a woven placemat with two spoons, featuring dumplings, Tabasco sauce, and a salt and pepper grinder.

Ginger Napa Cabbage Soup

This Ginger Napa Cabbage Soup is cozy, flavorful, and weeknight‑friendly. The ginger‑garlic broth and Napa cabbage keep it fresh, while adding mini wontons makes it hearty. Add your favorite toppings—chili oil, cilantro, lime, or sriracha—for a quick, nourishing bowl.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings: 2 people
Author: Samantha

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup carrot thinly sliced or chopped
  • 1 medium shallot
  • 2 cloves minced garlic
  • 2 tablespoons minced ginger
  • 1 small jalapeño or serrano pepper
  • 4 cups chicken broth
  • 1/4 cup rice vinegar or a squeeze of lemon juice for brightness
  • 1/2 small napa cabbage, chopped
  • 2 teaspoons sesame oil

Add ins

  • 1 cup mini wontons recommended
  • 2 tablespoons cilantro
  • 1 tablespoon green onion thinly sliced
  • 2 wedges lime
  • 2 splash sriracha
  • 1/2 teaspoon chili oil

Instructions

  • Vegetables sautéing in a pan—carrots, onions, garlic, and chiles being stirred with a red spatula during the first step of cooking.
    Sauté the aromatics. Heat the olive oil in a medium stockpot over medium heat. Add the carrot, shallot, jalapeno, or serrano pepper. Cook for 5-6 minutes, until softened and fragrant. Stir in the garlic and ginger. Cook for about 30 seconds.
  • Broth being poured into a pot of sautéed vegetables while stirring with a red spatula during the second step of cooking.
    Pour in the chicken broth and the vinegar; bring to a simmer. Taste the broth; adjust seasoning to taste.
  • Chopped napa cabbage and vegetables being poured from a metal bowl into a pot of simmering broth while stirring with a red spatula.
    Add the cabbage stems and cook for 2–3 minutes. Then add the leafy tops and cook 1-2 more minutes.
  • A bowl of ginger napa cabbage soup filled with napa cabbage, carrots, green onions, and chili paste in a light golden broth.
    Remove from heat, portion into two bowls, and finish with sesame oil. Garnish with add-ins of choice- all are delicious!