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.

Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Note:

Use vegetable or beef stock, if you prefer.

Nutrition Facts

161 calories; protein 10.8g 22% DV; carbohydrates 26g 8% DV; fat 4.9g 8% DV; cholesterol 4.5mg 2% DV; sodium 4141.4mg 166% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2020
I enjoyed it. I added canned carrots, onion, spicy red sauce, and crushed garlic. Also, I used vegetable stock. It came out spicy, but I liked the taste. Read More

Most helpful critical review

Rating: 3 stars
03/25/2018
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 with grated carrots and that was a nice touch. I think this soup has potential but as written I can only give it 3 stars. Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/25/2018
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 with grated carrots and that was a nice touch. I think this soup has potential but as written I can only give it 3 stars. Read More
(4)
Rating: 5 stars
04/30/2020
I enjoyed it. I added canned carrots, onion, spicy red sauce, and crushed garlic. Also, I used vegetable stock. It came out spicy, but I liked the taste. Read More
Advertisement