Cabbage and Mushroom Soup: A delicious symphony on the tip of the tongue. Whenever the cold wind is biting and the stomach is ravenous, a steaming bowl of cabbage and mushroom soup will always arouse people's appetite.

This home-cooked dish may seem simple, but it actually contains evocative deliciousness. It can not only ward off the cold and warm the stomach, but also supplement nutrition.

Next, let’s embark on this food journey and discover the delicious secret of cabbage and mushroom soup.

Careful selection, ingredients come first Ingredients are the soul of cuisine, so it is crucial to choose fresh and high-quality ingredients.

Cabbage should be selected with firm, green leaves and no signs of yellow leaves or rot.

Shiitake mushrooms should be chosen with thick flesh, curled edges of the canopy, and no damage on the surface.

Both ingredients are nutrient-rich vegetables. Cabbage is rich in vitamins and dietary fiber, and shiitake mushrooms are rich in polysaccharides and amino acids.

Together, they not only taste delicious, but also have extremely high nutritional value.

2. Rinse with water to remove impurities. After the ingredients are ready, the next step is to wash.

Cabbage and shiitake mushrooms may have dust or dirt on them, so they must be cleaned carefully.

Simply peel the cabbage into pieces and rinse under running water.

For shiitake mushrooms, cut off the roots, gently scrub the surface with a soft brush, and then rinse with clean water.

Drain the washed cabbage and mushrooms and set aside.

3. Heat the pan and sauté until fragrant. A pot of fragrant cabbage and mushroom soup is indispensable without the step of sautéing.

Pour an appropriate amount of oil into the pot. When the oil temperature rises, add the onion, ginger and garlic and sauté until fragrant.

Onions, ginger, and garlic are the golden partners in the seasoning world. They can give the soup base a rich aroma.

When sauteing, use medium-low heat. Do not use high heat to avoid burning the onions, ginger, and garlic, which will affect the taste of the soup.

4. Add the ingredients, stir-fry the onion, ginger and garlic until fragrant, then add the drained cabbage and shiitake mushrooms.

Use a spatula to stir-fry evenly so that the cabbage and mushrooms are evenly coated in sesame oil.

During the stir-frying process, the cabbage will gradually soften and the mushrooms will release moisture.

This process helps bring out the umami flavors of the ingredients and lays a solid foundation for the soup base.

5. Pour in water and cook, wait patiently until the vegetables are cooked and cooked, then add appropriate amount of water.

The amount of water should cover the ingredients, but it should not be too much to avoid diluting the soup base and affecting the taste.

Bring the soup to a boil over high heat, then turn to low heat and simmer.

The cooking time depends on the softness and hardness of the ingredients, generally 30-45 minutes is sufficient.

During this long wait, the essence of cabbage and shiitake mushrooms will gradually blend into the soup, forming a rich and delicious soup base.

6. Season to add freshness and icing on the cake. After the soup base is cooked, season it.

Salt and chicken essence are essential seasonings, they can enhance the umami and saltiness of the soup.

You can also add other seasonings such as pepper, sesame oil or vinegar according to your preference.

It should be noted that the seasoning must be done in small amounts and often to avoid overpowering the taste and covering up the umami flavor of the ingredients.

7. Pour out and enjoy. After the heart-warming and stomach-warming soup has been prepared, serve out and enjoy.

A steaming bowl of cabbage and mushroom soup with an alluring aroma is irresistible.

Take a sip while it's hot, and the delicious soup will instantly warm your stomach, dispel the chill, and bring you infinite satisfaction.

Tips: The amount of cabbage and mushrooms can be adjusted according to personal preference. If you like to eat cabbage, you can add more, and if you like to eat mushrooms, you can add more.

If you like the soup base to be richer, you can add an appropriate amount of stock or bone broth when stewing.

Other ingredients can also be added to the cabbage and mushroom soup, such as tofu, enoki mushrooms, fungus, etc., to enrich the taste and nutritional value of the soup.

The cooked cabbage and mushroom soup can be stored in the refrigerator for 2-3 days and then reheated when eating.