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Chinese Cabbage and Ginger Soup

Rated as 4.25 out of 5 Stars

"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."
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35 m servings 161
Original recipe yields 2 servings


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  1. 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.


  • Cook's Note:
  • Use vegetable or beef stock, if you prefer.

Nutrition Facts

Per Serving: 161 calories; 4.9 26 10.8 4 4141 Full nutrition

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Simple is good but as written this was too bland in my opinion. I added mushrooms which helped but it still needed more. I ended up adding Sriracha and that helped flavor the broth. I garnished ...