17 Delicious Napa Cabbage Soup Recipes Spicy

Discover the warmth and zest of Napa cabbage in a bowl with our roundup of 17 Delicious Napa Cabbage Soup Recipes Spicy. Perfect for those chilly evenings or when you’re craving something with a kick, these recipes promise to delight your taste buds and simplify your dinner routine. Whether you’re a soup aficionado or a curious cook, there’s a spicy Napa cabbage soup here to inspire your next meal. Let’s dive in!

Hearty Napa Cabbage and Chicken Soup

Brimming with comforting flavors, this Hearty Napa Cabbage and Chicken Soup is a sublime blend of tender chicken, crisp Napa cabbage, and aromatic spices, simmered to perfection. It’s the ideal dish to warm your soul on a chilly evening, offering a delightful balance of nutrition and taste.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 4 cups chicken broth (low sodium preferred)
• 2 cups Napa cabbage, thinly sliced
• 1 carrot, julienned
• 1 tsp ginger, minced (adjust to taste)
• 2 garlic cloves, minced
• 1 tbsp soy sauce (low sodium preferred)
• 1/2 tsp black pepper (freshly ground)
• 1 green onion, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chicken breast to the pot, seasoning with black pepper. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and ginger, cooking until fragrant, about 30 seconds.
4. Pour in chicken broth, bringing the mixture to a gentle boil over high heat.
5. Reduce heat to medium-low, add julienned carrot and thinly sliced Napa cabbage. Simmer for 10 minutes, or until vegetables are tender.
6. Stir in soy sauce, adjusting the amount to taste. Simmer for an additional 2 minutes to blend the flavors.
7. Garnish with sliced green onions before serving.

Every spoonful of this soup offers a harmonious blend of textures, from the succulent chicken to the crisp-tender vegetables. Serve it with a side of crusty bread for a complete meal, or enjoy it as is for a light yet satisfying dish.

Vegan Napa Cabbage Miso Soup

Radiating warmth and comfort, this Vegan Napa Cabbage Miso Soup is a harmonious blend of earthy miso and sweet, tender Napa cabbage, creating a bowl that’s both nourishing and deeply flavorful.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups vegetable broth (low sodium preferred)
• 2 cups Napa cabbage, thinly sliced
• 2 tbsp white miso paste (adjust to taste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• 2 green onions, sliced (for garnish)

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Pour in vegetable broth, bringing to a gentle boil over high heat, then reduce to a simmer.
4. Stir in Napa cabbage, cooking until just tender, about 3 minutes, to retain a slight crunch.
5. In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir back into the pot to avoid clumping.
6. Add soy sauce and rice vinegar, simmering for another 2 minutes to meld flavors without boiling to preserve miso’s probiotics.
7. Garnish with sliced green onions before serving.

Creamy yet light, this soup offers a delicate balance of umami and freshness, perfect when paired with a side of steamed rice or enjoyed as a standalone light meal.

Napa Cabbage and Tofu Soup

Kaleidoscopic in its simplicity, this Napa Cabbage and Tofu Soup marries the delicate sweetness of napa cabbage with the creamy texture of tofu, creating a dish that’s as nourishing as it is elegant. Perfect for those seeking a light yet satisfying meal, this soup is a testament to the beauty of minimalist cooking.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups vegetable broth
• 1 small napa cabbage, sliced into 1-inch strips
• 14 oz firm tofu, cubed
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp rice vinegar
• 2 green onions, sliced
• 1 tsp sesame seeds (for garnish)

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Pour in vegetable broth, bringing to a gentle boil over high heat.
4. Reduce heat to medium-low, add napa cabbage, and simmer until slightly tender, about 5 minutes.
5. Gently stir in cubed tofu, soy sauce, and rice vinegar, simmering for an additional 3 minutes to allow flavors to meld.
6. Ladle soup into bowls, garnishing with sliced green onions and sesame seeds for a touch of color and crunch.

Glistening with a clear, savory broth, this soup offers a delightful contrast between the crispness of the cabbage and the softness of the tofu. Serve it alongside steamed rice for a more substantial meal, or enjoy it as is for a light, refreshing dinner.

Napa Cabbage and Beef Soup

Yearning for a dish that combines simplicity with depth of flavor? Our Napa Cabbage and Beef Soup is a harmonious blend of tender beef, crisp vegetables, and a savory broth that promises comfort in every spoonful.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (for richer flavor, sear before simmering)
• 6 cups chicken stock (homemade preferred for depth, but store-bought works)
• 1 medium Napa cabbage, chopped (about 4 cups)
• 2 carrots, sliced (about 1 cup)
• 1 tbsp ginger, minced (fresh for brightness)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• Salt and pepper to taste

Instructions

1. In a large pot, heat sesame oil over medium-high heat until shimmering.
2. Add beef cubes and sear on all sides until browned, about 3 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Add minced ginger and garlic, stirring for 30 seconds until fragrant.
4. Pour in chicken stock, scraping the bottom of the pot to release any browned bits. Tip: This step adds depth to the soup’s flavor.
5. Bring to a boil, then reduce heat to low. Simmer covered for 1 hour, or until beef is tender.
6. Add chopped Napa cabbage and sliced carrots. Simmer uncovered for another 15 minutes, or until vegetables are tender. Tip: Keep the lid off to allow the soup to reduce slightly, concentrating the flavors.
7. Stir in soy sauce, then season with salt and pepper to taste.

Best enjoyed hot, this soup offers a delightful contrast between the melt-in-your-mouth beef and the slight crunch of Napa cabbage. For an extra touch of elegance, garnish with thinly sliced green onions or a drizzle of sesame oil before serving.

Napa Cabbage and Shrimp Soup

Delightfully light yet deeply flavorful, this Napa Cabbage and Shrimp Soup combines the delicate sweetness of shrimp with the crisp, refreshing texture of Napa cabbage, creating a harmonious balance that’s both nourishing and elegant.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined (size 26-30)
• 4 cups chicken broth (low sodium preferred)
• 1 small Napa cabbage, thinly sliced (about 4 cups)
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sliced ginger, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Pour in chicken broth and bring to a gentle boil over high heat, then reduce to a simmer for 5 minutes to infuse flavors.
4. Add Napa cabbage to the pot, simmering until slightly tender but still crisp, about 3 minutes.
5. Gently add shrimp to the soup, cooking until they turn pink and opaque, about 2-3 minutes, ensuring not to overcook.
6. Stir in soy sauce and sesame oil, adjusting the seasoning if necessary.
7. Ladle the soup into bowls, garnishing with sliced green onions for a fresh, colorful finish.

This soup boasts a light broth enriched with the umami of shrimp and the subtle sweetness of Napa cabbage, offering a comforting yet sophisticated dish. Serve it with a side of steamed rice for a more substantial meal or enjoy it as is for a light, refreshing dinner.

Napa Cabbage and Mushroom Soup

On a crisp evening, nothing soothes the soul quite like a bowl of Napa Cabbage and Mushroom Soup, a dish that marries the delicate sweetness of Napa cabbage with the earthy depth of mushrooms, all swimming in a light, aromatic broth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button work well)
• 4 cups Napa cabbage, chopped
• 4 cups vegetable broth (adjust salt to taste)
• 1 tsp soy sauce (low sodium preferred)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add sliced mushrooms to the pot, cooking until they release their moisture and begin to brown, about 5 minutes.
5. Mix in chopped Napa cabbage, stirring to combine with the mushrooms and onions, and cook for 2 minutes until slightly wilted.
6. Pour in vegetable broth and soy sauce, bringing the mixture to a gentle boil over medium-high heat.
7. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
8. Season with black pepper, tasting and adjusting salt if necessary.
9. Ladle the soup into bowls, garnishing with sliced green onions before serving.

Velvety textures and a harmonious blend of flavors make this soup a standout. For an extra touch of elegance, serve with a drizzle of truffle oil or a side of crusty artisan bread.

Napa Cabbage and Pork Soup

Warmth and comfort come together in this Napa Cabbage and Pork Soup, a dish that marries the delicate sweetness of Napa cabbage with the rich, savory depth of pork, creating a harmonious blend that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb pork shoulder, thinly sliced (for tender bites)
• 6 cups chicken stock (homemade preferred for depth)
• 1 medium Napa cabbage, chopped (about 6 cups)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted, for nutty aroma)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 inch ginger, sliced (peeled for smoother texture)
• 1/2 tsp white pepper (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, heat sesame oil over medium heat until shimmering, about 1 minute.
2. Add garlic and ginger, sautéing until fragrant, 30 seconds, to build the soup’s aromatic base.
3. Increase heat to medium-high, add pork slices, and sear until no longer pink, about 2 minutes per side, ensuring a flavorful fond develops.
4. Pour in chicken stock, scraping the bottom of the pot to incorporate the fond, and bring to a gentle boil.
5. Reduce heat to low, add soy sauce and white pepper, then simmer uncovered for 20 minutes to meld flavors.
6. Add Napa cabbage, stirring to submerge, and cook until just tender, about 5 minutes, preserving its crisp-tender texture.
7. Ladle soup into bowls, garnish with green onions, and serve immediately for the best taste and texture.

Lusciously tender pork and crisp Napa cabbage float in a savory, ginger-infused broth, offering a delightful contrast in textures. For an extra touch of elegance, serve with a side of steamed jasmine rice or a sprinkle of sesame seeds for added crunch.

Napa Cabbage and Rice Soup

Delightfully comforting and subtly sophisticated, this Napa Cabbage and Rice Soup marries the delicate sweetness of Napa cabbage with the hearty satisfaction of rice, creating a dish that’s as nourishing as it is elegant. Perfect for those seeking a light yet fulfilling meal, this soup promises a harmonious blend of textures and flavors that will warm you from the inside out.

Ingredients

• 1 tablespoon olive oil (or any neutral oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups Napa cabbage, thinly sliced (about 1 small head)
• 1 cup long-grain white rice, rinsed
• 6 cups vegetable broth (adjust salt to taste)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add the sliced Napa cabbage and cook until slightly wilted, about 3 minutes, stirring occasionally.
5. Pour in the rinsed rice, stirring to coat with the oil and vegetables, about 1 minute.
6. Add the vegetable broth, salt, and black pepper, bringing the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes, stirring occasionally to prevent sticking.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Garnish with fresh parsley before serving.

Unassuming yet unforgettable, this soup’s velvety texture and the tender bite of Napa cabbage make it a standout dish. Serve it with a sprinkle of red pepper flakes for a gentle heat or a dollop of sour cream for added richness.

Napa Cabbage and Lentil Soup

This comforting Napa Cabbage and Lentil Soup marries the earthy depth of lentils with the delicate sweetness of Napa cabbage, creating a harmonious bowl that’s both nourishing and refined.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth (adjust saltiness to taste)
• 1 medium Napa cabbage, thinly sliced (about 4 cups)
• 1 tsp cumin (toasted for extra flavor)
• Salt and pepper (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
5. Stir in thinly sliced Napa cabbage and toasted cumin. Continue to simmer, uncovered, until the cabbage is tender and the lentils are fully cooked, about 10 minutes.
6. Season with salt, pepper, and freshly squeezed lemon juice. Adjust seasoning to taste.

You’ll love the tender bite of the lentils against the silky cabbage, with a broth that’s deeply flavorful yet light. Serve with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Napa Cabbage and Potato Soup

Amidst the crisp transition of seasons, a bowl of Napa Cabbage and Potato Soup emerges as a comforting embrace, blending the delicate sweetness of Napa cabbage with the earthy depth of potatoes, all simmered to perfection in a savory broth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups Napa cabbage, thinly sliced
• 2 medium potatoes, peeled and cubed
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add thinly sliced Napa cabbage and cubed potatoes to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, ensuring it covers the vegetables. Add salt, black pepper, and bay leaf.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender when pierced with a fork.
7. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Nourishing and subtly sweet, this soup boasts a velvety texture from the softened potatoes, with the Napa cabbage adding a slight crunch. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor.

Napa Cabbage and Corn Soup

Elegantly simple yet profoundly satisfying, this Napa Cabbage and Corn Soup blends the subtle sweetness of corn with the delicate crunch of Napa cabbage, creating a harmonious bowl of comfort that’s as nourishing as it is delightful.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups Napa cabbage, thinly sliced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth (adjust salt to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp soy sauce (for umami depth)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add Napa cabbage and corn kernels, stirring to combine, and cook for 3 minutes to slightly soften the vegetables.
5. Pour in vegetable broth, bringing the mixture to a boil over high heat, then reduce to a simmer for 10 minutes.
6. Season with salt, black pepper, and soy sauce, stirring well to incorporate all flavors.
7. Simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.
8. Garnish with sliced green onions before serving.

Velvety with a slight crunch from the cabbage, this soup offers a comforting embrace with every spoonful. Serve it with a sprinkle of chili flakes for a gentle heat or a dollop of sour cream for extra richness.

Napa Cabbage and Carrot Soup

Radiating warmth and comfort, this Napa Cabbage and Carrot Soup is a harmonious blend of simplicity and depth, perfect for those seeking a light yet satisfying meal. Its delicate flavors are a testament to the beauty of minimalism in cooking, offering a refreshing take on vegetable soups.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups Napa cabbage, thinly sliced
• 2 cups carrots, julienned (for even cooking)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (for a nutty finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add Napa cabbage and carrots to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, ensuring the vegetables are just covered. Bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until carrots are tender but still crisp.
7. Season with salt, black pepper, and soy sauce, adjusting the amounts to suit your taste preferences.
8. Drizzle with sesame oil just before serving to add a layer of depth and aroma.

Kaleidoscopic in its simplicity, this soup’s texture is a delightful contrast between the silky cabbage and the slight crunch of carrots. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra touch of elegance, making it a versatile dish that adapts to any occasion.

Napa Cabbage and Tomato Soup

Vibrant and comforting, this Napa Cabbage and Tomato Soup marries the delicate sweetness of Napa cabbage with the rich acidity of tomatoes, creating a harmonious blend that’s both nourishing and sophisticated. Perfect for those seeking a light yet flavorful dish, it’s a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups Napa cabbage, thinly sliced
• 2 cups tomatoes, diced (fresh or canned)
• 4 cups vegetable broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds, until fragrant, being careful not to let it brown.
4. Add thinly sliced Napa cabbage and cook for 3 minutes, stirring occasionally, until it begins to soften.
5. Incorporate diced tomatoes and cook for 2 minutes, allowing their flavors to meld with the cabbage.
6. Pour in vegetable broth, bringing the mixture to a gentle boil over high heat.
7. Reduce heat to low, cover, and simmer for 15 minutes, ensuring the cabbage is tender but still vibrant.
8. Season with salt and black pepper, adjusting according to your preference.
9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Gracefully balanced, this soup offers a silky texture with a bright, tangy flavor profile. Serve it with a crusty baguette for dipping or top with a dollop of sour cream for added richness.

Napa Cabbage and Egg Drop Soup

This comforting Napa Cabbage and Egg Drop Soup combines the delicate sweetness of Napa cabbage with the silky texture of egg ribbons, creating a light yet satisfying dish perfect for any season.

Ingredients

• 4 cups chicken broth (homemade or low-sodium store-bought)
• 1 tablespoon soy sauce (adjust to taste)
• 1 teaspoon sesame oil (or any neutral oil)
• 2 cups Napa cabbage, thinly sliced (about 1/2 small head)
• 2 large eggs, lightly beaten
• 1 green onion, thinly sliced (for garnish)
• 1/2 teaspoon white pepper (adjust to taste)

Instructions

1. In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
2. Stir in the soy sauce and sesame oil, then reduce the heat to maintain a simmer.
3. Add the thinly sliced Napa cabbage to the pot, simmering for about 3 minutes until just tender.
4. While stirring the soup in a circular motion, slowly pour in the beaten eggs to create ribbons. Cook for 1 minute.
5. Remove the pot from the heat and stir in the white pepper.
6. Ladle the soup into bowls and garnish with sliced green onions.

Mild yet flavorful, this soup boasts a harmonious blend of textures, from the crisp-tender cabbage to the luxurious egg ribbons. Serve it as a starter to an Asian-inspired meal or pair it with a simple rice dish for a light lunch.

Napa Cabbage and Sausage Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Napa Cabbage and Sausage Soup, a harmonious blend of savory sausage and tender cabbage in a rich, aromatic broth. This dish, with its layers of flavor and simplicity, is a testament to the beauty of combining humble ingredients to create something truly extraordinary.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 1 large onion, diced
• 2 cloves garlic, minced
• 6 cups chicken stock (homemade preferred for depth of flavor)
• 1 head Napa cabbage, sliced into 1-inch strips
• 1 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Browning the sausage well adds depth to the soup’s flavor.
3. Stir in diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Sweating the onions and garlic slowly builds a flavor base.
4. Pour in chicken stock, scraping the bottom of the pot to release any browned bits, and bring to a simmer.
5. Add Napa cabbage and red pepper flakes, stirring to combine. Simmer until the cabbage is tender, about 10 minutes. Tip: Don’t overcook the cabbage; it should retain a slight crunch.
6. Season with salt and freshly ground black pepper to taste, then remove from heat.

Yielded is a soup where the robustness of the sausage meets the subtle sweetness of Napa cabbage, creating a comforting yet sophisticated dish. Serve it with a crusty baguette for dipping, or top with a sprinkle of Parmesan for an extra layer of umami.

Napa Cabbage and Barley Soup

Venturing into the realm of comforting soups, this Napa Cabbage and Barley Soup stands out with its harmonious blend of textures and flavors, offering a nourishing bowl that’s as satisfying as it is elegant.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth (adjust saltiness to taste)
• 1 medium Napa cabbage, thinly sliced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add rinsed pearl barley to the pot, stirring to coat with the oil and onion mixture, about 1 minute.
5. Pour in vegetable broth, bringing the mixture to a boil over high heat, then reduce to a simmer.
6. Cover and simmer for 25 minutes, or until the barley is tender but still chewy.
7. Stir in thinly sliced Napa cabbage, salt, and black pepper, cooking uncovered for an additional 5 minutes until the cabbage is wilted but retains a slight crunch.
8. Remove from heat and let the soup sit for 5 minutes to allow flavors to meld.
9. Garnish with chopped fresh parsley before serving.

With its tender barley and crisp Napa cabbage, this soup offers a delightful contrast in textures, while the savory broth brings everything together. Serve it with a crusty bread for a complete meal that warms the soul.

Conclusion

Kickstart your culinary adventure with these 17 spicy Napa cabbage soup recipes that promise to warm your soul and spice up your meals. Perfect for home cooks looking to explore new flavors, each recipe offers a unique twist on this comforting classic. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for your next soup night!

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