Ken Hom's Chinese Cabbage Soup

Chinese Cabbage Soup

Need some inspiration for The Big Broth? Check out this tasty recipe from Ken Hom and raise money for homeless young people.

Chinese Cabbage Soup

Classically simple clear soups such as this one are served in many Chinese homes. It’s consumed as a beverage throughout the meal, so it must be light and refreshing. The Chinese leaves add a touch of sweetness while the preserved vegetables add a nice bite.

Top tip: If you want the soup to be completely vegetarian, you can substitute water or vegetable stock for the chicken stock.

Serves: four


  • 2 litres of chicken or pork stock
  • 450g Chinese cabbage (shredded width-wise)
  • 125g Sichuan preserved vegetables (rinsed thoroughly and finely chopped)
  • 1 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 2 tbsp sugar
  • Salt and freshly ground black pepper to taste
  • 2 tbsp sesame oil


  • Spring onions (chopped)


  1. Put the stock into a medium-sized pot and bring it to a simmer.
  2. Add the Chinese cabbage and preserved vegetables, then simmer for 3 minutes. 
  3. Next, add the soy sauces, Shaoxing rice wine or dry sherry and sugar to the simmering stock and simmer for 5 minutes.
  4. Salt and pepper to taste, then stir in the sesame oil. Transfer to a large soup tureen or individual soup bowls. Garnish and serve at once
People gather for The Big Broth

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