Hot Pot–Style Soggy Napa Cabbage Soup with Pork & Tofu

Name: Hot Pot–Style Soggy Napa Cabbage Soup with Pork & Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Chinese-inspired
Ingredients: 6 cups chicken stock or water + 2 tsp chicken bouillon (I'm assuming you have stock or bouillon — let me know if not and I’ll adjust); 4 slices fresh ginger; 3 cloves garlic, lightly smashed; 2 tbsp soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp toasted sesame oil; 1/2 tsp white pepper (or black pepper); 1/2 small napa cabbage (about 1 lb / 450 g), chopped into 2-inch pieces; 12 oz (340 g) winter melon, peeled, seeded, cut into 3/4-inch chunks (optional but very on-theme); 4 scallions, sliced (separate whites and greens); 12 oz (340 g) ground pork; 1 tsp soy sauce; 1 tsp cornstarch; 1/2 tsp salt; 8 oz (225 g) soft or medium tofu, cut into big cubes; 1–2 tsp rice vinegar (or black vinegar), to taste; Chili oil, to serve (optional)

User

This is that cozy, “soggy veg” hot-pot vibe in a weeknight soup: napa cabbage and winter melon simmer until silky-soft, soaked with a savory ginger-garlic broth. Ground pork is seasoned simply and dropped in as quick meatballs for protein, while tofu adds extra body without extra work. It’s light but satisfying, perfect over rice or with noodles, and it comes together fast in one pot.

quick
one-pot
soup
Chinese-inspired

30 min total · 10 min prep · 20 min cook

Serves 3–4

330 kcal · 23g protein · 12g carbs · 21g fat total

Ingredients

Instructions

Build the broth

In a medium pot, bring the stock to a lively simmer with ginger, garlic, scallion whites, soy sauce, Shaoxing wine, sesame oil, and white pepper. Let it simmer 5 minutes; it should smell fragrant and a little sweet-savory.

Make quick pork meatballs

In a bowl, mix ground pork with soy sauce, cornstarch, and salt until tacky and cohesive (it will look slightly paste-like).

Keep the broth at a gentle boil and pinch off small spoonfuls of pork (about 1 tablespoon each), dropping them in. They’re done when they float and turn opaque all the way through, 3–4 minutes.

Get the “soggy veg” texture

Add winter melon (if using) and simmer until it turns slightly translucent at the edges and a chopstick slides in easily, 6–10 minutes.

Add napa cabbage and simmer 4–6 minutes until it collapses and goes silky-soft. You’re looking for tender leaves and stems that bend without snapping.

Finish

Slide in tofu cubes and warm through 2 minutes (avoid a hard boil so the tofu stays intact).

Turn off the heat. Stir in vinegar to brighten, then taste and adjust soy sauce/salt.

Top with scallion greens and chili oil. Serve hot over rice or with noodles; the broth should taste clean, gingery, and deeply savory.

Tip: If you want it extra hot-pot-like, keep it at a gentle simmer at the table and add more cabbage in batches until it’s all “soggy” to your liking.

Notes

Protein swaps: ground chicken or turkey works 1:1; add 1 tsp extra sesame oil for richness. You can also use thin-sliced beef/lamb: add after the cabbage and swish until just cooked, 30–60 seconds. Vegetable swaps: regular green cabbage works; simmer 2–3 minutes longer for the stems to go fully tender. Make it spicy: add 1–2 tbsp chili crisp to the pot at the end. Storage: keeps 3 days; reheat at a gentle simmer so the tofu doesn’t break apart.