CHINESE CABBAGE AND GINGER SOUP
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.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
ASIAN DUMPLING SOUP
Categories Soup/Stew Mushroom Vegetable Kid-Friendly Quick & Easy Fall Winter Cabbage Gourmet Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
- While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
- Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
ASIAN CABBAGE STIR-FRY
Provided by Food Network Kitchen
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic and red pepper flakes. Stir and cook for 2 minutes. Add shrimp and cook for 1 minute. Stir in cabbage and cook for 1 minute. Ad stock, vinegar, sugar ad season with salt and pepper. Cover and steam for 5 minutes. Serve hot over white rice.
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
SPICY ASIAN SOUP
This is a delicious soup that reminds me of Korean cabbage soup. I made up the recipe on my own and there is a lot of room to play with it. It's perfect for cool autumn nights, or if you have a cold.
Provided by neona503
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
- Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
- After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
- Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
- Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.
Nutrition Facts : Calories 241.2, Fat 6.8, SaturatedFat 1, Sodium 730.5, Carbohydrate 37.3, Fiber 4.7, Sugar 3.8, Protein 9.3
BEEF AND CHINESE CABBAGE SOUP
Make and share this Beef and Chinese Cabbage Soup recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 17m
Yield 1 potful, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
- Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
Nutrition Facts : Calories 250.6, Fat 23.7, SaturatedFat 8.9, Cholesterol 28.1, Sodium 1275.6, Carbohydrate 5.1, Fiber 1.4, Sugar 1.7, Protein 3.9
CHINESE CABBAGE SOUP
Steps:
- Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.
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