Mushroom and Chinese Cabbage Soup

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:

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

Pearl mushrooms in a pot of water.

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.

Mushroom and Chinese Cabbage Soup in a pot.

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.
Mushroom and Chinese Cabbage Soup in a pot.

What to serve it with

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Mushroom and Chinese Cabbage Soup in a pot.

Mushroom and Chinese Cabbage Soup

Mushroom and Chinese Cabbage Soup has vegetables simmered until fall apart tender. In just 4 steps, you’ll have a recipe you’ll keep coming back to!

5 from 5 votes

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 6

Calories: 109kcal

Author: Jeannette

Ingredients

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.

Nutrition

Calories: 109kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 980mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5633IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg

Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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