soup

Northeastern Chinese Suāncài Soup

A comforting northern Chinese soup made with suāncài, or Chinese pickled napa cabbage, simmered with pork, ginger, garlic, scallions, and glass noodles. The broth is savory, gently sour, and warming — the kind of simple cold-weather soup found across Northeast China. It is especially good when made with homemade pickled napa cabbage, but jarred or bagged suāncài works well too.

Total Time: 65 min

Ingredients

Soup Base
  • 1 pound suāncài (Chinese pickled napa cabbage), rinsed lightly and thinly sliced
  • 12 ounces pork belly or pork shoulder, thinly sliced
  • 1 tablespoon neutral oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 scallions, white and green parts separated and sliced
  • 8 cups water or light chicken stock
Noodles & Seasoning
  • 4 ounces sweet potato glass noodles or mung bean vermicelli
  • 1 tablespoon light soy sauce
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon white pepper
  • 1 teaspoon sugar
  • 1 tablespoon Shaoxing wine, optional
Finish
  • 1 teaspoon toasted sesame oil
  • Reserved scallion greens
  • Chili oil, optional
  • Fresh cilantro, optional

Instructions

  1. Place the glass noodles in a bowl and cover with warm water. Soak for 15–20 minutes while preparing the soup, then drain.
  2. Taste the suāncài. If it is very salty or sharp, rinse it briefly under cool water and squeeze dry. Thinly slice it so it will soften nicely in the soup.
  3. Heat 1 tablespoon neutral oil in a large soup pot over medium heat. Add the pork and cook for 4–5 minutes, stirring occasionally, until it begins to render and lightly brown.
  4. Add the garlic, ginger, and scallion whites. Cook for 1 minute until fragrant.
  5. Stir in the sliced suāncài and cook for 3–4 minutes, letting it warm through and flavor the pork.
  6. Add 8 cups water or light chicken stock, 1 tablespoon soy sauce, 1 teaspoon salt, ½ teaspoon white pepper, 1 teaspoon sugar, and Shaoxing wine if using. Bring to a boil, then reduce heat and simmer gently for 30 minutes.
  7. Add the drained glass noodles and simmer for 5–8 minutes, until the noodles are tender and the broth is slightly thickened.
  8. Taste and adjust with more salt, white pepper, or a splash of suāncài brine if you want it more sour.
  9. Remove from heat and stir in 1 teaspoon toasted sesame oil. Ladle into bowls and garnish with scallion greens, chili oil, or cilantro if desired.

Notes

  • Suāncài is Chinese pickled napa cabbage. It is usually sold in bags or jars at Asian markets.
  • For a richer soup, use pork belly. For a leaner version, use pork shoulder or boneless country-style pork.
  • Do not rinse all the flavor out of the suāncài. A quick rinse is enough if it tastes overly salty.
  • This soup is excellent with frozen tofu, fresh tofu, mushrooms, or extra napa cabbage added.
  • For a Georgia garden version, use homemade fermented napa cabbage from a fall crop.

Tags

chinese northeastern chinese soup suancai napa cabbage pork comfort food fermented