cabbage and vermicelli soup

How to Make Chinese Cabbage and Vermicelli Soup: A Complete Guide

Chinese cabbage and vermicelli soup is a comforting, nutrient-rich dish enjoyed for its simplicity and delicate flavor. Here’s a step-by-step guide to making it at home.

Ingredients:

- 1 medium Chinese cabbage (napa cabbage), roughly chopped

- 50g dried vermicelli (soaked in warm water until soft, then drained)

- 3-4 cloves garlic, minced

- 1 liter chicken or vegetable broth

- 1 tbsp cooking oil

- Salt, white pepper, and a pinch of sesame oil to taste

- Optional: a few slices of ginger, dried shrimp, or tofu for extra depth.

Instructions:

1. Prep: Heat oil in a pot over medium heat. Sauté garlic (and ginger/shrimp if using) until fragrant.

2. Cook cabbage: Add chopped cabbage and stir-fry for 2-3 minutes until slightly wilted. Pour in broth, bring to a boil, then reduce heat to simmer for 5 minutes until cabbage is tender.

3. Add vermicelli: Toss in the drained vermicelli, cook for 2-3 more minutes until soft. Season with salt, white pepper, and sesame oil.

4. Serve: Ladle into bowls, garnish with chopped green onions if desired. Enjoy hot!

Tips: For a vegetarian version, use mushroom broth and skip dried shrimp. Adjust cooking time based on how tender you like your cabbage. This soup is versatile—add carrots or mushrooms for extra color and nutrients. Its light, savory taste makes it perfect as a starter or a light meal.