Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hot and sour soup with cabbage stalks. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Hot and Sour Soup with Cabbage Stalks is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Hot and Sour Soup with Cabbage Stalks is something which I have loved my entire life.
It's hot and sour, delicious yet simple, hearty yet light — everything you want right now. I first made this soup a few years ago, when it came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, something spicy, and a little something. 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 All Reviews for Hot and Sour Cabbage Soup.
To get started with this recipe, we must first prepare a few ingredients. You can cook hot and sour soup with cabbage stalks using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hot and Sour Soup with Cabbage Stalks:
- Prepare Chinese cabbage stalks
- Take Carrot
- Prepare Ground chicken or pork (or ham)
- Make ready ★Chicken stock granules
- Prepare ★Soy sauce
- Get ★Vinegar
- Get ★Salt and pepper
- Make ready Katakuriko
- Take Egg (beaten)
- Get Ra-yu
- Take Scallions (for garnish)
I mean, please try something different with cabbage. It is so under-appreciated vegetable and needs more love. It may be a humble vegetable but it's neutral flavor makes great addition to any meal. Divide soup among bowls; sprinkle with chopped cilantro and green I agree it needs to be jazzed up a bit.
Steps 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.
Here's my adaptation of a more traditional Thai Tom Yum Goong (hot and sour shrimp soup) that I thought was. You don't need any cookbooks anymore, as there are hundreds of recipes to choose from. Cabbage is also considered one of the world's healthiest foods. Then this is your recipe, Veganomicon is your book, and I am your man-boy. Though the authors describe it as "totally inauthentic," this is one of those soups like so many other Indian and other Asian dishes that have a way of captivating the taste buds and whisking.
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