Chinese Cabbage and Mushroom Soup
This Chinese Cabbage and Mushroom Soup is a comforting, nourishing dish that blends tender pork meatballs, hearty vegetables, and rich umami flavor.
It’s light yet satisfying, perfect as a starter or part of a balanced meal.
This soup brings together classic ingredients in a soothing, savory broth — perfect for chilly days or when you’re in need of a warm, homemade bowl of comfort.
Why You’ll Love This Recipe
Warm and Hearty: Perfect balance of protein, veggies, and rich broth.
Deep Flavor: The combination of sesame oil, soy sauce, and mushrooms gives it a rich, umami-packed base.
Light but Filling: Great for when you want something satisfying but not heavy.
Homemade Comfort: Simple ingredients come together for a nourishing, traditional feel.
Freezer-friendly Meatballs: The meatballs can be made ahead for quick meal prep.
Key Ingredient Highlights
Ground Pork: Adds richness and protein, forming juicy, flavorful meatballs.
Chinese Cabbage: Mild, tender, and perfect for soaking up savory broth.
Dried Chinese Mushrooms: Bring a deep, earthy umami flavor — a key ingredient in Asian soups.
Soy Sauce & Sesame Oil: Build layers of savory depth with a nutty aroma.
Dry Sherry: Enhances flavor complexity and gives the broth a subtle warmth.
Chinese Cabbage and Mushroom Soup
Ingredients
For the Meatballs:
¼ lb ground pork
2 teaspoons finely chopped leek
2 teaspoons dry sherry
½ teaspoon salt
1 teaspoon soy sauce
1 teaspoon sesame oil
1½ teaspoons cornstarch
Oil, for deep frying
For the Soup:
5 cups soup stock (chicken or vegetable)
⅓ lb Chinese cabbage, washed and cut into bite-sized pieces
8 dried Chinese mushrooms, soaked in lukewarm water until tender, then stemmed
Seasonings:
1½ teaspoons salt
1 tablespoon dry sherry
Dash of pepper
Instructions
Prepare the Meatballs:
In a mixing bowl, combine the ground pork, chopped leek, dry sherry, salt, soy sauce, sesame oil, and cornstarch.
Mix well until fully combined.
Shape the mixture into small, walnut-sized meatballs.
Fry the Meatballs:
Heat oil in a deep pan to 360°F (182°C).
Carefully add the meatballs and fry until golden brown and cooked through.
Remove and drain on paper towels.
Make the Soup:
In a large pot, bring the soup stock to a boil.
Add the fried meatballs, cabbage, and soaked mushrooms.
Lower the heat and simmer uncovered until the vegetables are tender, about 10–15 minutes.
Season and Serve:
Stir in the salt, dry sherry, and a dash of pepper.
Taste and adjust seasoning if needed. Serve hot.
Serves:
2 as a soup course
4–6 when served as part of a multi-dish Chinese-style meal.
Recipe Notes
Soak Dried Mushrooms Properly: Use lukewarm water and soak for at least 20–30 minutes until fully softened. Don’t rush this step — the soaking water can even be strained and added to the broth for extra umami if desired.
Choose the Right Cabbage: Chinese cabbage (like napa cabbage) is best for this soup due to its tender leaves and mild flavor. Avoid tougher cabbages like green or savoy, which take longer to cook and may overpower the broth.
Use Freshly Ground Pork: It will give your meatballs a better texture and richer flavor. If you want to reduce fat, you can use a mix of pork and chicken.
Deep Frying Tip: Maintain oil temperature around 360°F (182°C) when frying the meatballs. Too low, and they absorb oil; too high, and the outside burns before the inside cooks through.
Broth Depth: Use a good-quality soup stock — homemade or store-bought — to develop a rich, flavorful base. Chicken, pork, or a light vegetable broth all work well.
Don’t Overcook the Veggies: Simmer just until the cabbage and mushrooms are tender. Overcooking can make the cabbage mushy and the soup less vibrant.
Season Last: Always taste the soup after simmering and adjust seasoning (salt, pepper, sherry) at the end. Broth and soy sauce brands vary in saltiness.
Optional Add-In: A few thin slices of ginger added to the simmering broth can provide a subtle, warming kick and a fragrant aroma.
Nutrition Information
(Per serving, based on 4 servings – estimated)
Calories: 230 | Protein: 13g | Fat: 15g | Carbohydrates: 10g | Fiber: 2g | Sodium: 800mg
Kitchen Equipment Needed
Mixing bowl
Knife & cutting board
Soup pot or Dutch oven
Frying pan or deep fryer
Slotted spoon or spider skimmer
Thermometer (for oil temp, optional)
Paper towels (for draining)
Recipe Swaps & Variations
Ground Chicken or Turkey: Use instead of pork for a leaner option.
Vegetarian Version: Skip the meatballs and add tofu cubes or sliced seitan; use vegetable broth.
Add Noodles: Serve with rice noodles or egg noodles for a heartier main dish.
Spice It Up: Add a pinch of white pepper or a few drops of chili oil for mild heat.
Ginger Twist: Add a few slices of fresh ginger to the broth for extra warmth.
How to Store Leftovers
Refrigerator: Store soup in an airtight container for up to 3–4 days.
Freezer: Meatballs and broth freeze well separately for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat until hot.
Food & Drink Pairings
Side Dishes: Steamed rice, stir-fried greens, scallion pancakes, or dumplings.
Drinks: Pair with jasmine tea, light beer, or warm sake.
Dessert: Follow with a light dessert like almond jelly or sesame balls.
Frequently Asked Questions:
Can I use fresh mushrooms instead of dried?
Yes, but dried mushrooms offer a deeper flavor. If using fresh, add them directly to the soup without soaking.
Is there a substitute for dry sherry?
You can use Shaoxing wine, mirin, or a splash of white wine. For non-alcoholic options, try apple juice with a dash of vinegar.
Can I make this gluten-free?
Yes — use tamari instead of soy sauce and check that your stock and sherry alternatives are gluten-free.
Can I use napa cabbage instead of Chinese cabbage?
Absolutely! Napa cabbage works just as well and is widely available.
Is this soup freezer-friendly?
Yes. It’s best to freeze the meatballs and broth separately for better texture upon reheating.
How do I know when the meatballs are done frying?
They should be golden brown and cooked through (internal temp of 160°F / 71°C if you use a thermometer).
Can I bake the meatballs instead of frying?
Yes. Bake at 400°F (200°C) for about 15–18 minutes, flipping halfway through for even browning.
What kind of stock should I use?
Chicken or pork stock works best for a rich base. Vegetable stock works for a lighter version.
Can I simmer the meatballs raw in the broth instead?
You can, but frying adds better texture and flavor. Raw meatballs may also fall apart more easily.
Can I make the meatballs ahead of time?
Definitely! Make and freeze them raw or cooked. Thaw before adding to the soup.