Chinese Cabbage Soup With Ginger Recipes

CHINESE CABBAGE SOUP WITH GINGER

Steps:

• in a deep stock pot:
• Saute the onion in the oil 2 or 3 minutes on low flame until onion becomes slightly transparent (do not brown)
• Add the broth, soy sauce, ginger, garlic and chili sauce. Simmer for 15 minutes.
• Add the bell pepper and the cabbage, simmer for 10 more minutes.
• If you are adding the mung bean noodles soften them in warm water in a separate bowl for 5 minutes before adding to the broth. The noodles should be added at the same time as the bell pepper and the cabbage.
• If you are adding the shredded pork this is also added at the same time as the bell pepper and cabbage.
• You are not supposed to eat the ginger or the garlic - it is just to flavor the broth. Remove the ginger and the garlic before serving (or just pick out of servings as you serve up)

ASIAN CABBAGE SOUP

Steps:

• In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
• Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
• Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
• While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
• Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
• Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
• Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!

CHINESE CABBAGE SOUP

Steps:

• Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.