Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, hot and sour soup with cabbage stalks. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hot and Sour Soup with Cabbage Stalks is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Hot and Sour Soup with Cabbage Stalks is something that I have loved my whole life. They are fine and they look wonderful.
Hot and Sour Soup with Cabbage Stalks cookpad.japan. I just made this, and my family loved it. It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch.
To get started with this particular recipe, we must prepare a few ingredients. You can have hot and sour soup with cabbage stalks using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hot and Sour Soup with Cabbage Stalks:
- Make ready 3 Chinese cabbage stalks
- Prepare 1 dash Carrot
- Take 50 grams Ground chicken or pork (or ham)
- Prepare 2 tsp ★Chicken stock granules
- Take 1 1/2 tbsp ★Soy sauce
- Make ready 2 tbsp ★Vinegar
- Get 1 dash ★Salt and pepper
- Prepare 1 tbsp Katakuriko
- Get 1 Egg (beaten)
- Get 1 Ra-yu
- Take 1 Scallions (for garnish)
Meanwhile, heat olive oil in a skillet over medium-high heat. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.
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.
Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce. Drain well and slice into thin strips. Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
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