Chinese Sweet Corn and Cabbage Soup

I ve got extra cabbages that I need to use and this is the simplest way to deal with it. Chinese Cabbage Soup can come in many varieties; vegetarian, with pork, with chicken and with beef. The Sweet Corn really lifts the flavor of the soup. This is the Vegetarian version, all healthy stuff.
It s a pretty simple recipe and very versatile, and also makes a good vegetable stock. Check out the website for a it s Corn and Cabbage recipe.


  1. 500 g Cabbage (shredded)
  2. 2 ears Sweet Corn (kernels peeled save the cob)
  3. Vegetable Stock
  4. 100 g Shitake Mushrooms (rough chop)
  5. 100 g Yellow Onions (diced)
  6. 50 g Chinese Celery (rough chop stems and leaves separated)
  7. 30 g Garlic (rough chop)
  8. 100 g Radish (rough chop)
  9. 100 g Carrots (rough chop)
  10. 3-4 Tbsp Cooking Oil
  11. as needed Water (6-8 cups)
  12. Seasoning
  13. 1 tsp Black Pepper
  14. as needed Salt (1 5 tsp)


  1. STOCK: in a large pot heat Cooking Oil until hot Stir Fry the Onions Garlic and Chinese Celery Stems until fragrant Then add and mix well the Mushrooms Radish and Carrots Stir fry for about 2 minutes Then add Water and bring it to a boil
  2. SOUP: once boiling add the Cabbages Sweet Corn Kernel and the cobs Cook for 30 minutes After that discard the Cobs add Chinese Celery Leaves and serve To get a more potent soup continue cooking for another 30 minutes

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