Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hot and sour soup with cabbage stalks. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hot and Sour Soup with Cabbage Stalks is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Hot and Sour Soup with Cabbage Stalks is something that I’ve loved my entire life. They are nice and they look wonderful.
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. Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.
To begin with this particular recipe, we have to first prepare a few components. You can cook hot and sour soup with cabbage stalks using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hot and Sour Soup with Cabbage Stalks:
- Make ready 3 Chinese cabbage stalks
- Get 1 dash Carrot
- Make ready 50 grams Ground chicken or pork (or ham)
- Make ready 2 tsp ★Chicken stock granules
- Prepare 1 1/2 tbsp ★Soy sauce
- Make ready 2 tbsp ★Vinegar
- Prepare 1 dash ★Salt and pepper
- Prepare 1 tbsp Katakuriko
- Make ready 1 Egg (beaten)
- Make ready 1 Ra-yu
- Prepare 1 Scallions (for garnish)
Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well. Add the soy sauce, vinegar, chili flakes and salt. This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling.
Instructions to make Hot and Sour Soup with Cabbage Stalks:
- 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.
- 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.
- 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.
- 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.
- Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.
Heat oil in heavy large pot over medium heat. Stir in chicken broth, kaffir lime leaves, and minced ginger. It's soup weather, and I want to share one of my favorites: a rich, savory turkey (or chicken!) broth, spiked with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. It's hot and sour, delicious yet simple, hearty yet light — everything you want right now. In a large pot (or dutch oven) over medium heat, heat olive oil.
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