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Chinese Cabbage Soup

   

Chinese Cabbage Soup Recipe

Chinese Cabbage Soup Recipe

The timing for cooking the cabbage in this recipe (about 10-15 minutes of simmering) is very important. 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.

Serves: 3

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients

  • 250 grams pork ribs
  • 1.5 litres water
  • 1 corn on the cob cut to large chunks
  • 2 carrots peeled and cut to chunks
  • 3 dried scallops
  • 200 grams cabbage (Beijing Cabbage/高丽菜/卷心菜 ) torn or sliced to smaller pieces
  • salt to taste

Directions

  1. Blanch pork ribs in a pot of boiling water for a few minutes. Take out the pork ribs, rinse in cold water and set aside.
  2. In a soup pot, add blanched pork ribs, carrots, dried scallops, corn, 1.5 litres of water and bring to a boil. Reduce heat to simmer for 30 minutes.
  3. Add cabbage and boil for 10-15 minutes till cabbage leaves are soft and translucent. Season with salt if needed.

Noob Cook Tip

Sweet corn makes the soup really sweet but if you want a more distinct cabbage taste rather than corn taste, you may omit the corn or reduce it from one to half a corn cob.

                                           

Leave a Comment





25 Responses to “Chinese Cabbage Soup”

  1. mochachocolatarita — January 12, 2011 @ 12:59 pm

    cabbage is nice, but let me nibble all the pork ribs in this soup for you hehehehe

    Reply

  2. Angie's Recipes — January 12, 2011 @ 1:43 pm

    A light and flavourful soup! I actually like to pour the soup into the steamed rice….enjoy that kind of mess. :-))

    Reply

  3. MaryMoh — January 12, 2011 @ 3:42 pm

    Love this soup. We grew up eating lots of this, minutes the dried scallops because they are too expensive. I still cook it quite often. My family likes it.

    Reply

  4. TasteHongKong — January 12, 2011 @ 7:49 pm

    This is definitely a comforting dish for me, I like both drinking the soup and eating the ingredients : ).

    Reply

  5. Tastes of Home (Jen) — January 12, 2011 @ 10:15 pm

    I actually love Chinese cabbage hehe so this soup is right up my alley! thanks for sharing!

    Reply

  6. Xiaolu @ 6 Bittersweets — January 13, 2011 @ 4:59 am

    Oh yay a new cabbage recipe! I love cabbage for it’s flavor and so many health benefits, but I only have about 2 stirfry recipes that I alternate between. This’ll be a refreshing alternative for sure.

    Reply

  7. Boy.Boy — March 29, 2011 @ 9:04 pm

    My mother makes cabbage soup is DELICIOUS!!!!! I dun eat the cabbage,I only like drinking the soup.

    Reply

  8. Michelle — October 29, 2011 @ 4:39 pm

    Hi the recipe doesn’t indicate when. Add the corn? Michelle

    Reply

    • wiffy replied: — October 30th, 2011 @ 6:32 pm

      Hi Michelle, step 2. I’ve amended the recipe, thanks for pointing out to me.

      Reply

  9. lovetreats — October 31, 2011 @ 10:51 am

    Finally got to try cooking this soup! It’s really light and I love how the natural flavors of the corn, carrots and cabbage come together. The cabbage really adds a different dimension to the soup! Making it completely different from the usual corn and carrot soup. I used a slice of dried abalone instead of dried scallops and it was delish too :)

    Reply

  10. Man Ling — January 10, 2012 @ 8:55 am

    if i have no strength to cut the corn into large chunks, can i just put the whole corn inside? if not pls help me. =(

    Reply