Ginger Cabbage Noodle Soup
Cabbage and mushrooms make a simple ginger broth feel like a meal once rice noodles are added. The noodles cook separately, which helps you keep control of their texture rather than letting them sit and swell in the pot. It is a light dinner to eat soon after assembling, with scallion added at the end for a fresher finish.
East Asian · Preparation time: 10 min · Cook time: 15 min · Total time: 25 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 120 g Dry rice noodles
- 180 g White cabbage
- 15 g Fresh ginger
- 120 g Mushrooms
- 25 ml Soy sauce
- 5 ml Toasted sesame oil
- 800 ml Water
- 20 g Scallion
Allergens listed for these ingredients · Soy, Wheat, Sesame. Check package labels.
Preparation notes
- For the separately cooked noodles, use additional boiling water in the quantity directed by the noodle packet and drain it away. Any measured water in the ingredient table is reserved for the soup or chicken step, not the noodle pot.
Step-by-Step Instructions
- Slice ginger thinly, shred cabbage and slice mushrooms. Bring water and ginger to a simmer in a pot.
- Add mushrooms and cabbage and simmer until tender. Cook the noodles separately according to their package directions and divide between bowls.
- Season the soup with soy sauce and sesame oil. Ladle vegetables and hot broth over the noodles and finish with sliced scallion.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Another rice noodle width can use 120 g dry weight if cooked separately by its own packet. Do not use the original noodle time for a thicker product.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.