Steps to Prepare Any-night-of-the-week Hot and Sour Soup with Cabbage Stalks
Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Super Quick Homemade Hot and Sour Soup with Cabbage Stalks. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hot and Sour Soup with Cabbage Stalks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot and Sour Soup with Cabbage Stalks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hot and Sour Soup with Cabbage Stalks is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Hot and Sour Soup with Cabbage Stalks using 11 ingredients and 5 steps. Here is how you cook it.
I just made this, and my family loved it.
It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Recipe by Benio
Ingredients and spices that need to be Make ready to make Hot and Sour Soup with Cabbage Stalks:
- 3 Chinese cabbage stalks
- 1 dash Carrot
- 50 grams Ground chicken or pork (or ham)
- 2 tsp ★Chicken stock granules
- 1 1/2 tbsp ★Soy sauce
- 2 tbsp ★Vinegar
- 1 dash ★Salt and pepper
- 1 tbsp Katakuriko
- 1 Egg (beaten)
- 1 Ra-yu
- 1 Scallions (for garnish)
Instructions to make Hot and Sour Soup with Cabbage Stalks
- Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width. Cut the carrot into thin strips so that it cooks through quickly. Match the length with the Chinese cabbage. Dissolve the katakuriko in double the amount of water.
- Put the ground meat into a pot, and stir-fry over medium heat using chopsticks. When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry.
- Pour in 700 ml of water. When it starts to boil, skim off the scum, and simmer for about 3 minutes. Add the ★ seasonings, and adjust the taste. Add the katakuriko dissolved in water to thicken.
- Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil. Sprinkle scallions for garnish, and it's done.
- Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.
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