Side Pannel
Pork and Mustard Cabbage Soup
Pork and Mustard Cabbage Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1/4 lb Lean pork
- 1/2 lb Mustard cabbage
- 6 c Stock (see recipe) or water
- 3/4 -(up to)
- 1 ts Salt
- 1/2 ts Sugar
- 1 ds Pepper
- 1 ts Soy sauce
Directions
1. Sliver pork. Cut cabbage leaves in 1-inch sections.
2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.
3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar,
pepper and soy sauce.
VARIATIONS: For the pork, substitute 1/4 pound smoked ham or 1/4 cup
dried shrimp (soaked).
For the mustard cabbage, substitute round cabbage, shredded.
In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo
shoots, both sliced.
Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to
heat through.
Poach a Chinese salt egg and float on the soup as a garnish.
2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.
3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar,
pepper and soy sauce.
VARIATIONS: For the pork, substitute 1/4 pound smoked ham or 1/4 cup
dried shrimp (soaked).
For the mustard cabbage, substitute round cabbage, shredded.
In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo
shoots, both sliced.
Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to
heat through.
Poach a Chinese salt egg and float on the soup as a garnish.
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