Vegetable Soup (Su Tsai Tang)

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.

Cooking Method: Boiling, Sautéing

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1066.9

Dietary: Gluten-free

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

1 Tomato (about 8-oz.)
6 cup Chicken stock
3 cup Shredded cabbage
1/2 cup Julienne carrot
1 cup Thinly slice onion
1 cup Julienne celery
3 tablespoon Oil
1 tablespoon Salt
1/4 teaspoon White pepper
1/4 teaspoon MSG (optional)
1 teaspoon Sesame oil
1/2 teaspoon Tabasco (optional)

Directions

1
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.
2
In a large pot, bring the chicken stock to a boil. Add the shredded cabbage, julienned carrot, sliced onion, and julienned celery.
3
Reduce heat to medium-low and simmer the vegetables until they are tender, about 10-15 minutes.
4
While the soup simmers, heat the oil in a small skillet over medium heat. Add the chopped tomato and sautÃÂ© for 2-3 minutes until softened.
5
Add the sautÃÂ©ed tomato to the pot of soup. Stir in the salt, white pepper, and MSG (if using).
6
Simmer for another 3-4 minutes to blend the flavors.
7
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.

Keywords: chinese soup, vegetable soup, su tsai tang, easy soup, quick dinner, healthy soup, chicken stock, cabbage soup, comfort food, winter soup, light meal, asian cuisine, home cooking, simple recipe, vegetarian option, warm broth, family friendly

Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-su-tsai-tang/