Chinese Napa Cabbage in Supreme Soup开水白菜kāi shuǐ bái cài

coverCan you imagine this light and delicious cabbage soup symbols the pinnacle of Sichuan Cuisine? It is the great stock that elevates the humble cabbage to a true delicacy. Traditional recipe asks for more sophisticated approach and ingredients to cook the stock. I have simplified the process to make the light and healthy soup accessible to family dinner tables.

Serve 4-6

  • 1000ML        chicken stock 鸡高汤 (Click homemade Chinese Chicken Stock for recipe)
  • 160g           baby Napa Cabbage (or use the small, inner, core part of a big Napa Cabbage)  娃娃菜或者大白菜菜心
  • 1 tablespoon    dried Chinese Goji berries 枸杞子, soaked in water for 20 minutes
  • ½ teaspoon     salt or salt to tasteIMG_1842


  1. Wash the Napa Cabbage. If you use a big Napa cabbage, half the cabbage and use a knife to take the inner core part of the cabbage out.IMG_1841.jpg
  2. Bring a big pot of water to a boil. Poach the cabbage in water for 1 minute. Drain. Place them into individual soup bowl.
  3. Use a separate pot to bring the chicken stock to a boil. Season the stock with salt.
  4. Divide the stock evenly and pour them into individual soup bowls. Top the soup bowl with rehydrated Chinese Goji berries.
  5. Serve warm.





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