Spicy Asian Cabbage Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
Be the First to Review!

This Spicy Asian Cabbage Soup is a vibrant, flavor-packed dish that brings warmth and comfort to your table. It's a delightful combination of spicy, savory, and fresh, perfect for a chilly evening or when you're in the mood for something nourishing and light.

Ingredients for Spicy Asian Cabbage Soup

The heart of this soup is the cabbage, which provides a satisfying crunch and absorbs the flavors beautifully. The sesame oil adds a nutty depth that enhances the overall taste. Onion, garlic, and ginger form the aromatic base, delivering that familiar Asian flavor we all love. The vegetable broth acts as a savory foundation, while the soy sauce and chili paste bring in the umami and heat. Mushrooms and carrots add texture and earthiness, and the sesame seeds contribute a subtle crunch. Finally, lime and cilantro brighten the dish with fresh citrus notes and herbaceous flavor.

Tips & Tricks

  • If you like it extra spicy, add more chili paste or a dash of your favorite hot sauce.
  • To make it heartier, add some firm tofu cubes or cooked rice noodles.
  • For a deeper flavor, roast the cabbage in the oven for a few minutes before adding it to the soup.
  • Use tamari instead of soy sauce for a gluten-free version.

Serving Suggestions

This soup is wonderful on its own, but you can also serve it with a side of steamed jasmine rice or a crispy spring roll for a more filling meal. A light cucumber salad would complement its spicy warmth, offering a refreshing contrast.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge for up to 3 days. Reheat gently on the stove before serving.
What if I don't have sesame oil?
You can substitute it with olive oil, but the sesame oil adds a distinct flavor that's hard to replicate.
Is this soup freezer-friendly?
It's best enjoyed fresh, but you can freeze it. Just be aware that the texture of the cabbage might change slightly upon reheating.

Spicy Asian Cabbage Soup Recipe Walkthrough

Start by heating the sesame oil in a large pot over medium heat. Once the oil is shimmering, toss in the sliced onion, minced garlic, and grated ginger. Sauté these ingredients for about 3-4 minutes until the onion turns translucent and the kitchen is filled with a lovely aroma.

Next, add the shredded cabbage to the pot along with the vegetable broth, soy sauce, and chili paste. Stir everything together, ensuring the cabbage is well-coated with the spicy broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes. This allows the flavors to meld beautifully.

After simmering, incorporate the sesame seeds, sliced mushrooms, and shredded carrots. Continue cooking for another 10 minutes, letting the vegetables soften but still retain a bit of bite. Season with salt and pepper according to your taste preferences.

When you're ready to serve, ladle the soup into bowls and garnish with chopped green onions and fresh cilantro. Don't forget a generous squeeze of lime to elevate the flavors with its fresh zing.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Loaded with nutritious vegetables for a healthy meal.
  • Customizable spice level to suit any palate.
  • Deliciously warming, ideal for cold weather.
  • Vegan-friendly and can be adapted for other diets.

Ingredients

1 tablespoon sesame oil
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 medium green cabbage, shredded
8 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon chili paste
1 teaspoon sesame seeds
1 cup sliced mushrooms
1 cup shredded carrots
2 green onions, chopped
Salt and pepper to taste
1 lime, cut into wedges for serving
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat sesame oil in a large pot over medium heat.
2. Add sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until onion is translucent.
3. Add shredded cabbage, vegetable broth, soy sauce, and chili paste. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
5. Add sesame seeds, sliced mushrooms, and shredded carrots. Cook for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions, cilantro, and a squeeze of lime.

Ratings and Comments

Thank you for your rating!