Pork and mustard cabbage soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lean pork |
| ½ | pounds | Mustard cabbage |
| 6 | cups | Stock (see recipe) or water (up to) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper |
| 1 | teaspoon | 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 ¼ pound smoked ham or ¼ cup dried shrimp (soaked).
For the mustard cabbage, substitute round cabbage, shredded.
In step 3, add with cabbage, ½ 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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .