This classic Chinese vegetable soup, known as Su Tsai Tang, is a comforting and nutritious dish that highlights the natural flavors of fresh vegetables. Featuring shredded cabbage, julienned carrots, celery, and onions simmered in chicken stock, it offers a light yet satisfying meal. The addition of blanched tomato, sesame oil, and a hint of white pepper creates a rich, aromatic profile that warms the soul. Perfect for a quick weeknight dinner or a light lunch, this soup is easy to prepare and comes together in under 45 minutes. It&# 226;ÂÂs a wholesome, home-style recipe that brings a touch of traditional Chinese cuisine to your table, ideal for cozy evenings or when you need a gentle, restorative meal.
Vegetable Soup (Su Tsai Tang
Description
This classic Chinese vegetable soup, known as Su Tsai Tang, is a comforting and nutritious dish that highlights the natural flavors of fresh vegetables. Featuring shredded cabbage, julienned carrots, celery, and onions simmered in chicken stock, it offers a light yet satisfying meal. The addition of blanched tomato, sesame oil, and a hint of white pepper creates a rich, aromatic profile that warms the soul. Perfect for a quick weeknight dinner or a light lunch, this soup is easy to prepare and comes together in under 45 minutes. It&# 226;ÂÂs a wholesome, home-style recipe that brings a touch of traditional Chinese cuisine to your table, ideal for cozy evenings or when you need a gentle, restorative meal.Ingredients
Directions
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Bring a small pot of water to a boil. Submerge the tomato for 30 seconds, then transfer to ice water to cool. Peel the skin off and remove seeds, then chop into small pieces.
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In a large pot, bring the chicken stock to a boil. Add the shredded cabbage, julienned carrot, sliced onion, and julienned celery.
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Reduce heat to medium-low and simmer the vegetables until they are tender, about 10-15 minutes.
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While the soup simmers, heat the oil in a small skillet over medium heat. Add the chopped tomato and sauté for 2-3 minutes until softened.
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Add the sautéed tomato to the pot of soup. Stir in the salt, white pepper, and MSG (if using).
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Simmer for another 3-4 minutes to blend the flavors.
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Remove from heat. Stir in the sesame oil and Tabasco (if using). Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1066.9kcal
- % Daily Value *
- Total Fat 56.2g87%
- Saturated Fat 13.9g70%
- Cholesterol 320.4mg107%
- Sodium 14998.9mg625%
- 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
For a vegetarian version, substitute chicken stock with vegetable broth.
MSG is optional; you can omit it or use a pinch of mushroom powder for added umami.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to add other vegetables like bok choy or mushrooms for extra variety.
