Cabbage-filled Chinese Soup

Name: Cabbage-filled Chinese Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Cabbage; 1 thumb Ginger; 2 tsp Sesame oil; 600 ml Water; 1 tsp ☆Chicken soup stock granules; 1 tsp ☆Weipa; 1 1/2 tsp ☆Soy sauce; 1 tbsp ☆Mirin; 1 dash ☆Salt and pepper; 1 tbsp ★Katakuriko; 2 tbsp ★Water; 1 Egg

cookpad.japan @cookpad_jp

I made this soup with spring cabbage, which is difficult to use up.

You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.
Stir-fry the cabbage really well to bring out its sweetness.
I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I made this soup with spring cabbage, which is difficult to use up.

cookpad.japan @cookpad_jp

I made this soup with spring cabbage, which is difficult to use up.

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Ingredients

2 servings

1/4Cabbage
1thumb Ginger
2 tspSesame oil
600 mlWater
1 tsp☆Chicken soup stock granules
1 tsp☆Weipa
1 1/2 tsp☆Soy sauce
1 tbsp☆Mirin
1 dash☆Salt and pepper
1 tbsp★Katakuriko
2 tbsp★Water
1Egg

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Steps

1

Roughly chop the cabbage, julienne the ginger, and set aside. Combine the ☆ and ★ ingredients separately. Beat the egg and set aside.
2

Turn on the heat to low, and add the ginger and sesame oil into a pot. Slowly fry until fragrant.
3

Add the cabbage, and turn up the heat to medium. It's really full so, be careful not to drop it.
4

Stir-fry while coating the cabbage in the oil at the bottom of the pot. The cabbage will reduce in volume by half.
5

Add the water, and turn up the heat to high.
6

When it starts to bubble, add the ☆ mixture, and mix well.
7

When it's boiling, swirl in the beaten egg, and turn down the heat to medium. Wait until the egg is cooked through without stirring.
8

Swirl in the ★ katakuriko dissolved in water, mix well, and it's done.