Chinese cabbage soup stew
Another easy dish to make with leftover Chinese cabbage. Separate the bouillon for the marinade and the one for the finishing touches to create a more authentic flavor. Cooling the parboiled Chinese cabbage in the cooking water allows the flavors to soak in. Blanching the bacon removes excess oil, giving it a refreshing taste
How to make it
1
Add the bouillon for pre-cooking and Chinese cabbage to a pot and simmer until the flavors are absorbed
2
Cut the bacon into 1cm pieces and blanch
3
Add the finishing bouillon soup (2) to (1) and simmer, then season with salt
4
Place in a serving bowl and sprinkle with coarsely ground pepper and green onions
Materials 1 person
-
- For pre-boiling bouillon soup
- 1500ml
-
- For finishing bouillon soup
- 200ml
-
- Chinese cabbage
- 0.25 shares
-
- bacon
- 50g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Asatsuki small cut
- A little
[PR]
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