Napa Cabbage Soup with Mushrooms
Servings: 4 bowls
Calories: 174kcal
This one-pot napa cabbage soup with mushrooms is light, brothy, and full of umami. Tastes like it’s been simmered for hours, but it’s ready in 40 minutes.
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Ingredients
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- ½ head baby napa cabbage, chopped
- 4 cups water (1 quart)
- 4 cups sliced mushrooms
- 1 tbsp soup soy sauce
- 1 tbsp umami seasoning, plus salt to taste (see Note 1)
- ¼ tsp white pepper
- 2 scallions, sliced
- ¼ cup cilantro, chopped (*optional, for topping)
- 1 tbsp chili crisp (*optional, for topping)
Instructions
- Add 1 tbsp toasted sesame oil to a soup pot over medium heat.
- Sauté 3 cloves garlic, minced for 30 to 60 seconds, until the raw smell goes away.
- Add 1/2 head baby napa cabbage, chopped, 4 cups sliced mushrooms, 4 cups water, 1 tbsp soup soy sauce, 1 tbsp umami seasoning, plus salt to taste, and 1/4 tsp white pepper. Stir to combine.
- Bring to a boil, then reduce heat to medium-low. Simmer mostly covered for 15 minutes, or until the napa cabbage is tender.
- Taste and add more salt or soup soy sauce if needed.
- Ladle into bowls. Top with 2 scallions, sliced, and 1/4 cup cilantro, chopped if using, and 1 tbsp chili crisp if you want a spicy finish.
Notes
- Umami seasoning: I used porcini mushroom powder as the seasoning and added an additional 1/2 tsp salt. If using mushroom bouillon or vegan broth powder, start with less salt and adjust at the end.
- To make it a meal: For a heartier soup, add cubed tofu, tofu puffs, cooked noodles, or rice cakes.
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 299mg | Potassium: 1026mg | Fiber: 8g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 2mg