Su Tsai Tang is a comforting and simple vegetable soup that brings fresh, bright flavors to the table. This dish features a clear chicken stock base infused with the natural sweetness of tomatoes, carrots, and celery. The shredded cabbage cooks down to a tender consistency, absorbing the savory notes of white pepper and a hint of sesame oil. It is an ideal weeknight meal or a light starter that balances freshness with warmth. The optional addition of MSG and Tabasco allows you to customize the umami depth and heat to your liking. Perfect for meal prep, this soup is ready in under 45 minutes and offers a wholesome, vegetable-rich option for cold evenings or when you crave something light yet satisfying.
Su Tsai Tang (Vegetable Soup
Description
Su Tsai Tang is a comforting and simple vegetable soup that brings fresh, bright flavors to the table. This dish features a clear chicken stock base infused with the natural sweetness of tomatoes, carrots, and celery. The shredded cabbage cooks down to a tender consistency, absorbing the savory notes of white pepper and a hint of sesame oil. It is an ideal weeknight meal or a light starter that balances freshness with warmth. The optional addition of MSG and Tabasco allows you to customize the umami depth and heat to your liking. Perfect for meal prep, this soup is ready in under 45 minutes and offers a wholesome, vegetable-rich option for cold evenings or when you crave something light yet satisfying.Ingredients
Directions
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Blanch the tomato in boiling water for 30 seconds, then transfer to ice water to slip off the skin easily.
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Remove seeds from the tomato and cut the flesh into small pieces.
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In a large pot, bring the chicken stock to a rolling boil.
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Add the shredded cabbage, julienned carrot, sliced onion, and julienned celery to the boiling stock.
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Return the mixture to a boil, then reduce heat to medium-low and simmer until the vegetables are tender, about 10 minutes.
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While the vegetables simmer, heat 3 tablespoons of oil in a small skillet over medium heat.
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Saut the prepared tomato pieces in the oil until softened and slightly browned, about 3-4 minutes.
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Add the sauted tomatoes to the soup pot along with salt, white pepper, and MSG if using.
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Simmer for another 3 to 4 minutes to blend flavors.
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Remove from heat and stir in sesame oil and Tabasco sauce if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1066.9kcal
- % Daily Value *
- Total Fat 56.2g87%
- Saturated Fat 13.9g70%
- Cholesterol 320.4mg107%
- Sodium 2400mg100%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 7.8g32%
- Sugars 11.3g
- Protein 101.2g203%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Substitutions: Vegetable stock can be used instead of chicken stock for a vegetarian version. Spinach or bok choy can replace cabbage for a different texture.
Tips: For a clearer soup, skim any foam that rises to the surface while boiling the vegetables. Adjust salt to taste, as chicken stock varies in sodium content.
Variations: Add tofu cubes or shredded chicken for extra protein. A splash of soy sauce can enhance the savory depth.
