Easiest Way to Cook Appetizing Hot and Sour Soup with Cabbage Stalks

Hot and Sour Soup with Cabbage Stalks. Hot and Sour Soup with Cabbage Stalks I just made this, and my family loved it. It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.

Hot and Sour Soup with Cabbage Stalks Meanwhile, heat olive oil in a skillet over medium-high heat. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. You can have Hot and Sour Soup with Cabbage Stalks using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hot and Sour Soup with Cabbage Stalks

  1. You need 3 of Chinese cabbage stalks.
  2. Prepare 1 dash of Carrot.
  3. It’s 50 grams of Ground chicken or pork (or ham).
  4. Prepare 2 tsp of ★Chicken stock granules.
  5. You need 1 1/2 tbsp of ★Soy sauce.
  6. It’s 2 tbsp of ★Vinegar.
  7. Prepare 1 dash of ★Salt and pepper.
  8. Prepare 1 tbsp of Katakuriko.
  9. It’s 1 of Egg (beaten).
  10. It’s 1 of Ra-yu.
  11. Prepare 1 of Scallions (for garnish).

Taste and add more lime juice, soy sauce, or other seasonings to taste. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce. We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out.

Hot and Sour Soup with Cabbage Stalks instructions

  1. Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width. Cut the carrot into thin strips so that it cooks through quickly. Match the length with the Chinese cabbage. Dissolve the katakuriko in double the amount of water..
  2. Put the ground meat into a pot, and stir-fry over medium heat using chopsticks. When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry..
  3. Pour in 700 ml of water. When it starts to boil, skim off the scum, and simmer for about 3 minutes. Add the ★ seasonings, and adjust the taste. Add the katakuriko dissolved in water to thicken..
  4. Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil. Sprinkle scallions for garnish, and it's done..
  5. Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce..

Regular or hot chili sauce can be used, according to taste. —Vera Leitow, Mancelona, Michigan Instructions. Set aside ¼ cup of the chicken or vegetable broth for later use. Heat over medium-high heat until the soup reaches a simmer. In a large saucepan, heat the canola oil. Add the ground pork, minced scallions, ginger and garlic and stir-fry over moderately high heat until the pork is cooked through.

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