5 from 11 votes

Servings

Enjoy a flavorful bowl of Japanese Napa cabbage soup. This hearty, comforting dish is the perfect meal for cold days or busy weeknights!

Looking for napa cabbage recipes? Try Pickled Napa Cabbage, Napa Cabbage Miso Stir-fry, or Easy Napa Cabbage Slaw!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Quick and Easy: This soup comes together in just 20 minute
Cozy and Comforting: Perfect for chilly days when you need something warm.
Kid-Approved: Mild flavors that the whole family will enjoy.

Napa Cabbage

Napa cabbage, Hakusai in Japanese, is a variety of Chinese cabbage commonly used in Asian cooking. It can be eaten raw, stir-fried, or stewed. It has a milder and sweeter flavor with a more delicate texture than regular cabbage. The best season is during the cold months, from November to February. Learn more about it in this Japanese Napa Cabbage Recipes.

Recipe Ingredients

You’ll need the following ingredients to make this Napa Cabbage Soup:

Napa Cabbage: The star of this soup. We’ll use 1/4 of a whole Napa cabbage.
Other Vegetables: This recipe includes shimeji mushrooms and carrots. You can use other vegetables like broccoli, diced onions, potatoes, fresh parsley, or whatever you have on hand.
Aburaage (Fried Tofu): A chewy, deep-fried tofu that soaks up the broth beautifully. Look for thicker aburaage at Asian supermarkets for the best texture.
Soy Milk: Use plain, unsweetened soy milk without added flavors. You can swap it with other plant-based or regular milk if preferred.
Dashi Powder: A key to authentic Japanese flavor. This recipe uses store-bought bonito dashi powder. For a vegan/vegetarian option, swap it for shiitake dashi powder. Learn more in What Is Dashi? A Quick Guide To Japanese Soup Stock.
Miso Paste: Use whatever miso you have on hand. Red miso adds a deep, bold flavor, while white miso creates a milder, slightly sweet finish.

How To Make Napa Cabbage Soup: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Prepare the napa cabbage and other ingredients.

Step 2

Combine the ingredients with dashi powder and water, then bring to a boil.

Step 3

Simmer until the vegetables are tender.

Step 4

Add soy milk and miso paste to finish the soup.

Serve in bowls and enjoy this hearty soup while warm!

Variations

Here are some easy variations to make Napa cabbage soup even more delicious:

Simple Miso Soup: Omit the soy milk for a classic miso soup.
Tomato Soup Base: Swap the soy milk with tomato juice or tomato paste for a tangy twist.
Stew: Stir-fry the ingredients in oil, add flour to thicken, and replace the bonito dashi powder with vegetable broth to create a creamy vegetable stew.

What To Serve With

To complement this napa cabbage soup, I recommend serving it with Japanese short-grain rice, vegetarian tofu hambagu, and cucumber salad!

Want more Japanese Plant-Based Ideas?

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Vegetarian recipes

Japanese napa cabbage soup in a saucepan.

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Leave a Rating!

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Japanese Napa Cabbage Soup

5 from 11 votes

Prep: 10

Cook: 10

Total: 20

Servings:

Author: Juri Austin

Enjoy a flavorful bowl of Japanese Napa cabbage soup. This hearty, comforting dish is the perfect meal for cold days or busy weeknights!

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Equipment

Large pot

Ingredients

Instructions

Prep Ingredients: Chop napa cabbage into bite-sized pieces. Trim the base of the shimeji mushrooms and separate them. Peel and cut the carrot into thin strips. Slice the aburaage into thin strips.
Cook the Vegetables: In a large pot, add the napa cabbage, shimeji mushrooms, carrot, water, and dashi powder. Bring to a boil over medium heat.
Simmer: Lower the heat and simmer for 5-7 minutes until the vegetables are tender.
Add Soy Milk and Miso Paste: Pour in the soy milk and stir gently. Heat until just before boiling, then turn off the heat. Add the miso paste and stir until fully dissolved.
Serve: Ladle into bowls and enjoy while hot!

Notes

Storage: Transfer to a glass jar and keep it in the fridge for 3 days.
Substitute: You can substitute soy milk with your favorite milk, such as oat milk or almond milk. If you are vegan/vegetarian, use plant-based dashi powder or make vegan dashi on your own.

Video

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 10.5gProtein: 6.5g

This nutritional information is estimated and provided for general reference only.

Course: Soup

Cuisine: Japanese

Keyword: chinese cabbage recipes, chinese cabbage soup

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 11 votes (11 ratings without comment)

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