Chinese cabbage soup is a warming, comforting and soothing soup perfect for a weeknight regular. This humble soup has an incredible depth of flavor while cooking in any stock as the cabbage acts like a sponge, absorbing any flavor available.
It is easy to prepare and nutritious.
I will make some pork balls to flavor the soup in this recipe.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/chinese-ca... )
Ingredients A (for the soup)
600g Chinese cabbage
1/2 carrot
500ml chicken stock
500ml water
2 tbsp thinly sliced scallion
Ingredients B (for the meatballs)
300g minced pork
1 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
1 tbsp Shaoxing wine
2 tsp light soy sauce
1 water chestnut
1 large tbsp cornstarch
1 tbsp minced ginger
1 tbsp minced garlic
Ingredients C (others)
Some extra cornstarch to coat the meatballs
Cooking oil to pan-fry the meatballs
Method:
For the vegetables
- Cut the Chinese cabbage lengthwise into four quarters.
- Chop off the part near the stem.
- Cut the bulb (the white part) into half-inch length crosswise.
- Separate the leaves and rinse with water to clean and remove any dirt.
- Drain in a colander.
- Cut the carrot into thin slices.
For the meatballs:
- Combine ingredients B
- Lift the meat paste and slam it against the bowl repeatedly.
- Portion the meatballs to about one inch in diameter.
- Roll the meatballs in some cornstarch, and set them aside.
- Pan fry over low heat until the surface turns golden.
- Remove the meatballs from the oil.
To make the soup:
- Bring the chicken stock and water to a boil.
- Add the white part (the stalk) of the Chinese cabbage and let it boil for five minutes.
- After five minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another three minutes.
- Lastly, put the meatballs in the soup and simmer for two minutes.
- Scoop the soup into a soup bowl, sprinkle with a thinly sliced
#ChineseCabbageSoup #NapaCabbage #Womnbok #大白菜 #黄芽白
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Website: tasteasianfood.com/
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10 дек 2021
