Chinese Cabbage Soup. Add sliced cabbage and slices of ginger; bring back up to a boil. Mix in ginger, cabbage, and carrots. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
Sauté in a drizzle of oil until softened.
Add the cabbage and broth ingredients.
This Asian Chicken and Cabbage Soup recipe is a dish I make frequently.
You can cook Chinese Cabbage Soup using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chinese Cabbage Soup
- Prepare 1 bundle of Chinese Cabbage.
- You need 1/4 of ground beef.
- It's 1 of medium sized tomato.
- It's 1 of medium size garlic.
- It's 4 cloves of garlic.
Instead of noodles, I like to use shredded cabbage to keep the dish low carb yet still high in protein. Shred the cooled chicken in to bite sized pieces and return it to the pot. The soup should be thick like a stew. In a large pot (or dutch oven) over medium heat, heat olive oil.
Chinese Cabbage Soup instructions
- Slice the tomatoe, garlic and onion into standard saute size.
- Add 5mugs of water then wait until boil then put the white stem.
- Cut the Chinese cabbage into small pieces.
- Separate the white stem to its leaf.
- Saute the onion, garlic and tomato together with the ground beef.
- Add 5mugs of water. Wait until it boils then put the white stems..
- If the white stems are cooked add the leaves. Then seasonings.
Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Napa cabbage (also called by its Chinese name, sui choy) is stir-fried with chili paste and fresh garlic and then finished with rice wine or dry sherry and a bit of sugar. It doesn't have any strange ingredients, so you can make it cheaply and quickly. This soup is also gluten-free and dairy-free. Japanese style Chinese Cabbage Miso Soup is creamy with soy milk and flavorful with miso and dashi.
