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!
Servings: 8
Calories: 285kcal
Ingredients
- 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
- Quarter the siu choy, then remove the core that holds each leaf together.
- 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.
- Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.
- When clean, let it drip dry in a colander.
- 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.
- 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.
- Serve hot as is!
Video
Notes
- Use fresh ingredients. Nappa cabbage can wither rather quickly, so make sure to use it as soon as you buy it so that the soup stays flavorful.
- Simmer for longer. This helps the savory seasoning get absorbed into the leaves, making them incredibly tasty.
- Season the stock at the beginning. By doing so, the seasoning starts getting infused early on so there's increasingly more flavor over time.
- You can also add in your favorite vegetables including daikon, jicama, beetroot and wintermelon.
- Make this vegetarian by using a vegetable stock instead.
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 1532mg | Potassium: 893mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3936IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg