I absolutely love how this soup turns a few simple ingredients into a deeply comforting and satisfying meal. Let me show you how I make my favorite weeknight dinner.
My Go-To Comforting Napa Cabbage Rice Cake Soup
This is my ultimate bowl of comfort for a busy weeknight. I love how the soft, chewy rice cakes soak up the savory broth, while the napa cabbage adds a wonderful sweetness. It’s incredibly simple to make, yet the result is a nourishing and delicious soup that feels like a warm hug, and it’s a dish that everyone in the family can enjoy. 
Why you‘ll love this recipe
- Incredibly Easy: You don’t need any complex skills. It’s a straightforward one-pot meal.
- Quick to Make: From start to finish, you can have this on the table in under 30 minutes.
- Comforting & Healthy: It’s warm, filling, and packed with good-for-you ingredients, making it a balanced light meal.
- Customizable: It’s a great base recipe that you can easily adapt with your favorite proteins or vegetables.
Ingredients:
For the Marinated Pork:
- 200g minced pork (use a 70/30 lean-to-fat ratio for best flavor; for a leaner option, use pure lean meat and add 1 tsp oil to marinate)
- 1 tsp cooking wine (or beer, but reduce water later)
- 1 tsp light soy sauce (use brewed soy sauce; if using seasoned soy sauce, reduce to 10ml)
- 1-2g white pepper powder (adjust to your taste)
For the Soup:
- 1 tbsp cooking oil (10-15ml; reduce to 5ml if using fatty pork)
- 1 small piece ginger, cut into thin strips (can be sliced and removed later if preferred)
- 1 stalk scallion, finely chopped (divided for sautéing and garnish)
- 300-350g napa cabbage, washed and cut into strips (separate the hard stems and soft leaves)
- 150-200g fresh rice cake strips or slices (if using frozen, thaw completely first)
- 500-600ml water (enough to cover the ingredients by 1-2cm)
- 3-5g salt, to taste (add at the end to control saltiness)
- 0.5g white pepper powder for finishing
Note: Separating the cabbage stems and leaves is key to perfect texture. Thaw frozen rice cakes to avoid a hard center.
Instructions:
Marinate the Pork: In a bowl, combine 200g minced pork, 1 tsp cooking wine, 1 tsp light soy sauce, and 1-2g white pepper. Mix vigorously in one direction for about 1 minute until the meat becomes slightly sticky. Set aside to marinate for 20 minutes.
Tip: If the meat seems dry, add 1-2 tsp water and mix until absorbed.
Prepare Vegetables: Wash and drain the napa cabbage. Drain and cut in half lengthwise, then slice into 2 cm-wide strips. Finely chop the scallion, dividing it into two portions (about 5g for sautéing, 10g for garnish). Cut ginger into thin strips.
Sauté Aromatics: Heat a pot or wok over medium-low heat. Add 1 tbsp cooking oil. Once the oil is warm, add the ginger strips and the smaller portion of chopped scallions. Sauté for 30 seconds until fragrant, being careful not to burn them.
Cook the Pork: Turn the heat up to medium. Add the marinated minced pork. Use your spatula to break it up and stir-fry for 2-3 minutes until it’s fully cooked and no longer pink. Ensure no clumps form.
Cook the Cabbage Stems: Add the harder napa cabbage stems to the pot first. Stir-fry for 1-2 minutes until they begin to turn translucent and soften. This step is crucial to prevent hard, undercooked stems.
Cook the Cabbage Leaves: Add the softer napa cabbage leaves and continue to cook for another minute until they have wilted and released some moisture.
Simmer the Soup: Pour in 500-600ml of water. Bring the pot to a boil, then reduce the heat to a simmer. Cover and let it cook for 2-3 minutes to allow the cabbage’s sweetness to fully infuse the broth.
Add Rice Cakes: Uncover, add the rice cakes to the pot, and gently stir to separate them and prevent sticking. Cover the pot again and let it simmer for 5 minutes. Check once; if the rice cakes can be easily pierced, they are done. For thicker cakes, simmer 1-2 minutes longer.
Season and Serve: Season the soup with 3-5g salt and a pinch (about 0.5g) of white pepper. Stir well, taste, and adjust if needed. Turn off the heat, stir in the remaining chopped scallions, and serve immediately while hot.
Frequently Asked Questions
Can I use a different protein?
Yes, you can use minced chicken or beef. If using beef, marinate it for an extra 5 minutes. If using chicken, you can reduce the cooking time by 1 minute.
My rice cakes are still hard. What should I do?
This means they needed more time or were not fully thawed. Simply continue simmering the soup for another 3-5 minutes until they become tender.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pot on the stove with a splash of added water to loosen the broth, as the rice cakes will have absorbed much of it. Avoid microwaving without liquid as it can make the rice cakes hard.
Can I add other ingredients?
Absolutely! For a richer flavor, you can add 1 tsp of chicken powder (optional). For a fun twist, try cheese-filled rice cakes, but be careful as they can burst and stick to the pot.
Napa Cabbage Rice Cake Soup – Easy & Comforting
Ingredients
For the Marinated Pork:
- 200 g minced pork use a 70/30 lean-to-fat ratio for best flavor; for a leaner option, use pure lean meat and add 1 tsp oil to marinate
- 1 tsp cooking wine or beer, but reduce water later
- 1 tsp light soy sauce use brewed soy sauce; if using seasoned soy sauce, reduce to 10ml
- 1-2 g white pepper powder adjust to your taste
For the Soup:
- 1 tbsp cooking oil 10-15ml; reduce to 5ml if using fatty pork
- 1 small piece ginger cut into thin strips (can be sliced and removed later if preferred)
- 1 stalk scallion finely chopped (divided for sautéing and garnish)
- 300-350 g napa cabbage washed and cut into strips (separate the hard stems and soft leaves)
- 150-200 g fresh rice cake strips or slices if using frozen, thaw completely first
- 500-600 ml water enough to cover the ingredients by 1-2cm
- 3-5 g salt to taste (add at the end to control saltiness)
- 0.5 g white pepper powder for finishing
Instructions
- Marinate the Pork: In a bowl, combine 200g minced pork, 1 tsp cooking wine, 1 tsp light soy sauce, and 1-2g white pepper. Mix vigorously in one direction for about 1 minute until the meat becomes slightly sticky. Set aside to marinate for 20 minutes.
- Tip: If the meat seems dry, add 1-2 tsp water and mix until absorbed.
- Prepare Vegetables: Wash and drain the napa cabbage. Drain and cut in half lengthwise, then slice into 2 cm-wide strips. Finely chop the scallion, dividing it into two portions (about 5g for sautéing, 10g for garnish). Cut ginger into thin strips.
- Sauté Aromatics: Heat a pot or wok over medium-low heat. Add 1 tbsp cooking oil. Once the oil is warm, add the ginger strips and the smaller portion of chopped scallions. Sauté for 30 seconds until fragrant, being careful not to burn them.
- Cook the Pork: Turn the heat up to medium. Add the marinated minced pork. Use your spatula to break it up and stir-fry for 2-3 minutes until it's fully cooked and no longer pink. Ensure no clumps form.
- Cook the Cabbage Stems: Add the harder napa cabbage stems to the pot first. Stir-fry for 1-2 minutes until they begin to turn translucent and soften. This step is crucial to prevent hard, undercooked stems.
- Cook the Cabbage Leaves: Add the softer napa cabbage leaves and continue to cook for another minute until they have wilted and released some moisture.
- Simmer the Soup: Pour in 500-600ml of water. Bring the pot to a boil, then reduce the heat to a simmer. Cover and let it cook for 2-3 minutes to allow the cabbage's sweetness to fully infuse the broth.
- Add Rice Cakes: Uncover, add the rice cakes to the pot, and gently stir to separate them and prevent sticking. Cover the pot again and let it simmer for 5 minutes. Check once; if the rice cakes can be easily pierced, they are done. For thicker cakes, simmer 1-2 minutes longer.
- Season and Serve: Season the soup with 3-5g salt and a pinch (about 0.5g) of white pepper. Stir well, taste, and adjust if needed. Turn off the heat, stir in the remaining chopped scallions, and serve immediately while hot.
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