Best Chinese Cabbage And Ginger Soup Recipes

CHINESE CABBAGE AND GINGER SOUP

Steps:

• Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

CHINESE CABBAGE SOUP WITH GINGER

Steps:

• in a deep stock pot:
• Saute the onion in the oil 2 or 3 minutes on low flame until onion becomes slightly transparent (do not brown)
• Add the broth, soy sauce, ginger, garlic and chili sauce. Simmer for 15 minutes.
• Add the bell pepper and the cabbage, simmer for 10 more minutes.
• If you are adding the mung bean noodles soften them in warm water in a separate bowl for 5 minutes before adding to the broth. The noodles should be added at the same time as the bell pepper and the cabbage.
• If you are adding the shredded pork this is also added at the same time as the bell pepper and cabbage.
• You are not supposed to eat the ginger or the garlic - it is just to flavor the broth. Remove the ginger and the garlic before serving (or just pick out of servings as you serve up)

GINGER/GARLIC SAVOY CABBAGE

Steps:

• Heat wok or large skillet medium high heat, wait until oil is hot.
• Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
• Add garlic, salt and pepper cook 1 minute.
• Add ginger cook 1 minute.
• Drizzle with lime juice and serve.

GINGERY BEEF AND CABBAGE SOUP

Steps:

• Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
• Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
• Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.