Chinese · Lunch
Napa Cabbage Vermicelli Soup
A light Chinese soup built on napa cabbage simmered with mung bean vermicelli in a garlic and ginger scallion broth, finished with sesame oil and white pepper. Mushroom deepens the savoury base while soy sauce and a little rice vinegar sharpen the edges. Served hot in a deep bowl as a simple starter or light meal.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
268Calories
7.6gProtein
6.8gFat
45.2gCarbs
6.8gSugar
5.5gFiber
1125mgSodium
0mgChol
1gSat Fat
720mgPotassium
107mgCalcium
2.3mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
herb-salt
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Slice the napa cabbage into ribbons, mince the garlic and ginger, and separate the scallion whites from the greens. Soak the dried mung bean vermicelli in warm water for 8 minutes until pliable, then drain.
2
Saute
Heat the vegetable oil in a small pot over medium heat and saute the garlic, ginger, and scallion whites for 30 seconds until fragrant and pale gold.
3
Simmer
Add the mushroom to the pot and simmer over medium heat for 2 minutes until softened and releasing liquid, then pour in the vegetable stock and bring to a gentle boil.
4
Simmer
Add the napa cabbage and soaked vermicelli, soy sauce, rice vinegar, salt, and white pepper. Simmer over medium-low heat for 3 minutes until the cabbage turns tender and noodles turn clear.
5
Finish
Remove from heat, stir in the sesame oil and scallion greens until glossy, then ladle into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g napa cabbage
- 2.8 oz80g dried mung bean vermicelli noodles
- 3.6 oz100g mushroom
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion, white and green parts separated
- 2 1/2 cups600ml vegetable stock
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil
