Chinese Cabbage Soup (紹菜汤)
Chinese Cabbage Soup is incredibly cost effective using just 5 ingredients. Feed the family with half the vegetable and save the rest for another dish!
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 L / 25 US cup chicken and pork stock
- 1/2 nappa cabbage
- 3 carrots
- 1 tsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
Instructions
- 1
Quarter the siu choy, then remove the core that holds each leaf together.
- 2
Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.
- 3
Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.
- 4
When clean, let it drip dry in a colander.
- 5
Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.
- 6
Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.
- 7
Serve hot as is!