Chinese cabbage and ginger soup

    25 min

    This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock. Use vegetable or beef stock, if you prefer.

    8 people made this

    Serves: 2 

    • 1 head of Chinese leaf (or napa cabbage), sliced
    • 4 slices fresh root ginger
    • 3L chicken stock

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring the stock to the boil. Add the sliced cabbage and slices of ginger; bring back up to the boil. Reduce heat to medium low and simmer for around 20 minutes. Serve.

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