How to make Japanese Cabbage Soup キャベツスープ

A Warm, Comforting Japanese Soup That’s Light Yet Flavorful

Have you ever wondered how something as simple as cabbage can turn into a warm, flavorful bowl of comfort? Most people think of cabbage as just a side vegetable, but in Japan, it’s the heart of one of the most satisfying home-style soups — Japanese Cabbage Soup (キャベツスープ).

This soup is gentle on the stomach, quick to make, and full of umami flavor. It’s one of those dishes that makes you feel instantly cozy after the first spoonful. Whether you’re feeling under the weather, want a light dinner, or need a nutritious meal in minutes, this soup might surprise you with how much flavor it carries in such a simple form.

Let’s discover how to make this heartwarming Japanese Cabbage Soup — step by step.

Table of Contents

Overview

Japanese Cabbage Soup, or キャベツスープ, is a humble yet deeply satisfying dish that combines soft, shredded cabbage, savory bacon, and a delicate broth made from chicken stock and soy sauce. A touch of sesame oil gives it a gentle nutty aroma, and beaten eggs add a smooth, velvety texture.

This soup represents Japanese comfort food at its best — simple, healthy, and quick to prepare. You only need about 20 minutes from start to finish, and it requires basic ingredients that most home cooks already have in their kitchen.

It’s also a perfect dish for beginners. You don’t need fancy equipment or advanced cooking techniques. All you need is a pot, some fresh cabbage, and a bit of love for homemade soup.

Cabbage soup (キャベツスープ) @JapanDishes

Essential Ingredients

Here’s what you’ll need to prepare this cozy cabbage soup (キャベツスープ):

Main Ingredients

• Cabbage (150g) – The star of the dish. Cabbage brings natural sweetness and texture to the soup. As it cooks, it becomes tender and slightly sweet, creating a soothing balance with the savory broth.
  Substitution: Napa cabbage or bok choy can also be used for a lighter, more delicate texture.
• Half Bacon (4 slices) – Bacon adds richness and depth to the broth, giving the soup a gentle smoky flavor.
  Substitution: You can use ham, thinly sliced pork belly, or even tofu for a vegetarian option.
• Egg (1 piece) – The beaten egg gives the soup its signature fluffy texture. It also adds protein and creaminess without using dairy.

For the Soup Base (A)

• Water (400ml) – This is the main liquid base. Use fresh filtered water for a clean taste.
• Chicken Stock Powder (2 teaspoons) – Brings umami and depth to the soup.
  Tip: You can also use dashi powder for a more Japanese-style flavor.
• Potato Starch (2 teaspoons) – This helps thicken the soup slightly, giving it a silky mouthfeel.
• Soy Sauce (1 teaspoon) – Adds saltiness and a touch of umami. Use light soy sauce for a gentle flavor.

Finishing Touch

• Sesame Oil (to taste) – Adds a warm aroma and finishes the soup with a soft, nutty note. Just a small drizzle is enough to transform the entire dish.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by shredding the cabbage into thin strips. The thinner you slice it, the faster it will cook and the softer it will become. Cut the bacon into 1 cm wide pieces so they blend nicely with the cabbage.

This step is all about preparation — having everything ready before you start cooking makes the process smoother.

Step 2: Sauté the Bacon and Cabbage

In a medium pot, heat sesame oil over medium heat. Once it’s warm, add the bacon pieces and sauté until they release a bit of fat and aroma.

Next, add the shredded cabbage and stir-fry together. The goal is to let the cabbage soften slightly while absorbing the bacon’s savory flavor. Continue stirring until the cabbage reduces by about half its volume.

Tip: Don’t overcook the cabbage at this stage. You want it to remain slightly crisp since it will cook further in the broth.

Step 3: Add the Broth

Once the cabbage has softened, pour in 400ml of water, then add 2 teaspoons each of chicken stock powder and potato starch, and 1 teaspoon of soy sauce.

Stir well to dissolve the powders completely. As the mixture heats, you’ll notice it becoming slightly thicker and glossy — that’s the potato starch doing its work.

Keep stirring occasionally until the soup begins to gently boil.

Step 4: Add the Beaten Egg

In a small bowl, beat one egg lightly. When the soup reaches a gentle boil, slowly drizzle the egg into the pot in a thin stream while stirring the soup in circular motions.

This technique creates beautiful, silky ribbons of egg throughout the broth.

Once the eggs have set and the soup reaches your preferred thickness, turn off the heat.

Step 5: Finish with Sesame Oil

Just before serving, add a drizzle of sesame oil for fragrance and richness. This small touch elevates the flavor and gives the soup a comforting Japanese aroma.

Serve the soup hot — ideally in small Japanese bowls — and enjoy its delicate, homey taste.

Secrets to Success and Expert Tips

Making the perfect Japanese cabbage soup (キャベツスープ) is all about balance and timing. Here are some helpful secrets and professional tips:

• Don’t overcook the cabbage. It should be soft but still have a little bite. Overcooking can make it lose flavor and color.
• Add the egg slowly. Pouring it too quickly can create clumps instead of silky strands. A gentle drizzle gives the best texture.
• Use good-quality sesame oil. It makes a huge difference in the aroma and overall flavor.
• Adjust the broth. If you like a stronger taste, increase the chicken stock slightly or add a pinch of salt.
• Vegetarian version: Skip the bacon and replace the chicken stock with vegetable broth or kombu dashi for a plant-based option.

Assembly and Presentation

To assemble this comforting soup, ladle the warm broth into bowls, making sure each serving gets a generous mix of cabbage, bacon, and fluffy egg ribbons.

For a Japanese touch, serve it with a small side of steamed rice or onigiri (rice balls). The soup’s gentle umami pairs beautifully with plain rice.

If you want to elevate the presentation:

• Sprinkle a few chopped green onions or sesame seeds on top.
• Serve in traditional lacquer bowls or ceramic Japanese soup bowls.
• Pair it with pickled vegetables for a full Japanese-style meal.

Cabbage soup (キャベツスープ) @JapanDishes

Storage and Make-Ahead Tips

Cabbage soup (キャベツスープ) can be stored easily for later use. Here’s how:

• Refrigeration: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh for up to 3 days in the refrigerator.
• Freezing: You can freeze it, but note that the texture of the cabbage may change slightly when reheated. For best results, freeze the broth and cabbage separately.
• Reheating: Gently reheat on low heat. Avoid boiling to keep the egg ribbons smooth and soft.

This soup is also great for meal prep. You can make the broth ahead of time and store it in the fridge. When ready to serve, simply add freshly shredded cabbage and beaten egg.

Recipe Variations

The beauty of Japanese cabbage soup lies in how adaptable it is. Here are a few creative variations you can try:

1. Vegetarian Cabbage Soup:
   Use vegetable broth or kombu dashi instead of chicken stock. Add tofu cubes or mushrooms for extra texture.
2. Spicy Miso Cabbage Soup:
   Mix a teaspoon of miso paste and a dash of chili oil into the broth for a spicy, rich twist.
3. Seafood Cabbage Soup:
   Add small shrimp or crab meat for a delicate seafood version that pairs perfectly with the soy-based broth.
4. Noodle Cabbage Soup:
   Drop in cooked udon or ramen noodles for a filling one-bowl meal.
5. Healthy Detox Soup:
   Add carrots, daikon, and a little ginger for a light, cleansing soup.

Each version keeps the comfort of キャベツスープ while letting you explore different flavors.

Other Japanese Soups to Try

If you liked Cabbage Soup (キャベツスープ), here are two more comforting Japanese soups worth exploring:

Komatsuna Soup (小松菜スープ) – A light, healthy soup made with Japanese mustard spinach, tofu, or egg. Mild in flavor and rich in nutrients, it’s perfect for a gentle, everyday meal.

Niku Udon (肉うどん) – A hearty udon noodle soup topped with thinly sliced beef simmered in a savory soy broth. Warm, satisfying, and full of umami flavor.

Conclusion

Japanese Cabbage Soup (キャベツスープ) is a dish that proves simplicity can be deeply satisfying. With just a handful of ingredients, you can create a bowl full of warmth, flavor, and nourishment.

Whether you’re cooking for yourself, your family, or friends, this soup is a gentle way to share comfort. It’s quick, affordable, and endlessly customizable — the perfect reminder that Japanese home cooking doesn’t have to be complicated to be delicious.

So next time you have a head of cabbage waiting in your fridge, try making this soup. It may just become your new favorite easy comfort meal.

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FAQs About Japanese Cabbage Soup (キャベツスープ)

Q1. Can I make this cabbage soup vegetarian?
Yes! Simply skip the bacon and replace chicken stock with vegetable or kombu dashi broth. Add tofu or mushrooms for protein and umami.

Q2. How can I make the soup thicker?
Add an extra half teaspoon of potato starch mixed with a tablespoon of water before the final boil. Stir gently until the soup thickens.

Q3. What can I serve with cabbage soup?
It goes wonderfully with rice, onigiri, or a side of grilled fish. For a light lunch, serve it alone with a slice of toast or Japanese milk bread.

Q4. Is this soup healthy?
Absolutely. Cabbage is rich in vitamins C and K, while the light broth keeps calories low. The eggs provide protein, making it a balanced and nutritious meal.

Q5. Can I reheat cabbage soup?
Yes, but warm it slowly over low heat. Avoid boiling, as that can break the eggs and make the cabbage too soft.

Q6. What makes Japanese cabbage soup different from Western versions?
The Japanese version focuses on subtle umami flavors, clear broth, and sesame oil aroma, unlike Western styles that often use tomato or cream bases.

Final Thought

Cabbage soup (キャベツスープ) captures the essence of Japanese home cooking — warm, balanced, and made with care. It’s a reminder that even the simplest vegetables can create something truly comforting.

Next time you crave something nourishing yet easy, grab your pot, shred some cabbage, and enjoy this heartwarming Japanese favorite at home.