Continuing in the spirit of Chinese cooking, Rob and I made Chinese cabbage soup on Saturday. Rob hadn’t been such a fan of the chow mein with beef and vegetables, though I liked it, so we were a little wary of the soup but up for trying anything once. It was a good attitude to take since the soup was delicious.
We again adapted a recipe from Epicurious.com, though this time didn’t alter it quite as much (we mostly just adjusted the cooking times and took out the shellfish). Here’s how we made the soup:
Chinese Cabbage Soup
½ ounce cellophane noodles
1½ cup red cabbage
1½ cup green cabbage
½ pound lean pork (loin or shoulder)
2 tbsp oil
1 tsp soy sauce
1 thin slice ginger
1 tbsp salt
1.) Soak cellophane noodles in hot water for 15 minutes.
2.) Meanwhile, slice cabbage into 2-inch sections, ¼ inch wide. Wash and drain.
3.) Slice pork thinly across the grain. Heat oil in saucepan. Add pork slices and stir fry until whitish in color.
4.) Bring 3 cups of water to a boil. Add drained cellophane noodles, soy sauce, ginger, and salt. Bring to boil again.
5.) Boil for 10 minutes.
6.) Add cabbage and pork, reduce to medium heat and simmer for 5 minutes.
7.) Serve hot.
The soup was incredibly flavorful and hearty enough to be filling. The red cabbage turned the soup a bit purple but it tasted great. It only took less than a half hour to make—and I’d definitely do it again.