Step 1

Heat up a tablespoon or so of neutral oil in a Dutch oven or soup pot. Once heated, place in garlic and saute 1 minute until fragrant.

Step 2

Next, add in napa cabbage, carrot and broth. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 20 minutes, stirring every once in a while, until veggies have softened.

Step 3

Remove from heat and stir in soy sauce, shaoxing wine and sesame oil. Give it a taste and add more soy sauce, if needed. Serve Chinese cabbage soup while warm!