nappa cabbage soup

Chinese Cabbage Soup is incredibly cost effective using just 5 ingredients. Feed the family with half the vegetable and save the rest for another dish!

Chinese Cabbage Soup (紹菜汤)

L / 25 US cup chicken and pork stock

nappa cabbage

carrots

salt ((or

chicken bouillon powder

Quarter the siu choy, then remove the core that holds each leaf together.

Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.

Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

When clean, let it drip dry in a colander.

Peel and cut the carrots into slices roughly 1/2cm (0.2&quot;) thick. We like to cut ours at a diagonal, but this is completely optional.

Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

Serve hot as is!

https://www.youtube.com/watch?v=etO_yQ1EHis

Chinese Cabbage Soup is one of Grandma’s dishes that I grew up with and still love 20+ years later. Learn how to cook it with me so we can preserve it together!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/chinese-cabbage-soup/

🥣 INGREDIENTS 🥣
• 6 L / 25 US cup chicken and pork stock (Full recipe here: https://youtu.be/sfykQ-I0YXg)
• 1/2 Chinese cabbage
• 3 carrots
• 1 tsp salt (or to taste)
• 1 tbsp chicken bouillon powder

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Gently separate each leaf into a colander.

2. Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

3. When clean, let it drip dry in a colander.

4. Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.

5. Bring the stock to a boil and add the carrots, Chinese cabbage, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

6. Serve hot as is!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:35 - All about the stock
0:55 - Preparing and washing the Chinese cabbage
1:32 - Preparing the carrots
2:13 - Cooking the soup
3:11 - Tips for the best results
3:35 - Let's enjoy the memories!

🔊 OTHER RECIPE MENTIONS 🔊
▸ Grandma’s Vietnamese Rice Paper Rolls Rolled With LOVE 👵 (Gỏi Cuốn): https://youtu.be/uv_qLuyTamM

❤️ JOIN THE FAMILY ❤️
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▸ PINTEREST: https://www.pinterest.com/wokandkin
▸ TIKTOK: https://www.tiktok.com/@wokandkin
▸ CONTACT ME: jeannette@wokandkin.com

⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Chinese Cabbage Soup recipe by Ma Ma (Grandma)
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Vietnamese Translation by An Nguyen
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/NHeyLepeyL/

Here's How We PRESERVE Grandma's Chinese Cabbage Soup! 👵 (紹菜汤)

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Chinese Cabbage Soup (紹菜汤)

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