Chinese Cabbage Soup
This is a soup I drink all the time when I was young. In fact, I would say my mum cooked it so frequently that I think she almost cooked it to death at one point in time. The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about 10-15 minutes of boiling the cabbage – if undercooked, they are quite hard with a “raw” vegetable taste ; on the other hand, if overcooked, they start to taste mushy and sour which is not desirable as well. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past.
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Get the printable recipe for Chinese Cabbage Soup on page 2.
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