Asian Chicken & Cabbage Soup -

Looking for a quick and satisfying meal? This 10-Minute Asian Chicken & Cabbage Soup with Ginger, Sesame & Optional Bok Choy is your answer! With a combination of fresh ingredients and bold flavors, this soup is a warm hug in a bowl, perfect for a busy weeknight or a cozy lunch at home.

Why You Will Love This Recipe

This Asian Chicken & Cabbage Soup is not only delicious but also incredibly nutritious. Packed with tender chicken, crunchy cabbage, and the zing of fresh ginger, it’s a dish that will nourish your body and soul. The use of low-sodium chicken broth and soy sauce ensures a healthier option without sacrificing flavor. Plus, it’s versatile and can be customized to fit your dietary needs; whether you’re looking for a meat-filled meal or a vegetarian option, this soup can handle it all!

Pro Tips for Making the 10-Minute Asian Chicken & Cabbage Soup

Pre-cooked chicken, such as rotisserie chicken, saves time and adds flavor.

Feel free to customize the vegetables—add mushrooms, shredded carrots, or snap peas for even more nutrients!
If you want a heartier meal, serve your soup with rice noodles or jasmine rice.
Make it vegetarian by substituting tofu for chicken and using vegetable broth.

Top with fresh herbs and chilies for an extra kick and delightful texture contrast.

Ingredients

This vibrant soup is easy to whip up, requiring minimal ingredients but overflowing with flavor. Here’s what you’ll need:

2 tsp toasted sesame oil

1 tbsp fresh ginger, minced
1 clove garlic, minced
½–1 tsp chili paste (optional, for heat — like sambal or sriracha)

4 cups low-sodium chicken broth
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar

2 tbsp hoisin sauce
1 cup cooked chicken breast, shredded (rotisserie chicken works great)
2 cups shredded cabbage (green or Napa cabbage)

1–2 heads baby bok choy, halved or chopped (optional but highly recommended)
Salt & black pepper, to taste

Instructions

Step 1: In a medium stockpot, heat sesame oil over medium heat.

Step 2: Add minced ginger, garlic, and chili paste, if using. Sauté for about 30 seconds until fragrant.
Step 3: Add chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine and increase heat to high.
Step 4: Once boiling, stir in shredded chicken, shredded cabbage, and bok choy, if using. Reduce heat to low and let it simmer for 5–7 minutes until the cabbage is tender and the bok choy is wilted.

Step 5: Season with salt and pepper to taste. You may add more chili paste or soy sauce based on your preference.
Step 6: Ladle the soup into bowls and garnish with fresh cilantro, thinly sliced jalapeño, or a dash of lime juice for that extra flavor twist.

Frequently Asked Questions

Can I use frozen vegetables in this soup?

Yes, frozen vegetables are a great option! Just add them to the soup during the last few minutes of cooking.

Can I meal prep this soup in advance?

Yes! The soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stove over medium heat.

Is this soup gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.

How can I make this soup spicier?

Add extra chili paste or fresh sliced jalapeños for more heat. You can adjust the spice level according to your preference.

What can I substitute for chicken in this recipe?

For a vegetarian version, use firm tofu instead of chicken and vegetable broth instead of chicken broth.

Conclusion

This 10-Minute Asian Chicken & Cabbage Soup is a perfect blend of speed, health, and flavor, making it an ideal dish for busy individuals and families alike. The ability to customize this recipe means it can become a staple in your weekly meal rotation, enjoying all the benefits of a cozy, nourishing soup anytime you desire. Try it today, and experience the warmth and satisfaction that comes from a delicious bowl of homemade soup!