Chinese Cabbage Soup
This is a favourite in our household and is often cooked on repeat several times a month. The reason? It's a simple dish but oh so good. Also the easiest way to add some veges to our menu.
Pair it with rice, fried chicken or fish and some sambal for a meal. Give it a try and let me know what you think of this.
This cabbage soup is pretty versatile and can be paired with almost any other dish. It could not be easier to make as it only involves adding in the ingredients and boiling them to cook.
It makes enough for 2 meals for our family of 4.
- 1 onion (Use half if the onion is big)
- 2-3 clove garlic
- 1/4 chinese cabbage
- 1 carrot
- 3 seafood tofu (can also use fish balls)
- A little bit of glass noodles
- 1/2 cube chicken stock
- 0.75 l water (approximate)
- 1-1 1/2 tsp salt (to taste)
- 1/2 tsp sugar (to taste)
- 1 tbsp cooking oil
- Prepare ingredients
Slice onion and garlic.
Cut carrot into matchsticks.
Cut seafood tofu into quarters.
Cut cabbage into bite-sized pieces.
Soak glass noodles in water to soften. - Sauté onion and garlic
Heat up oil in a pot and sauté onion and garlic until soft and fragrant.
- Add water and cabbage
Then, pour in water and add in chicken stock. Bring water to boil. Add in cabbage and let it boil.
- Add remaining ingredients
Add in carrot, seafood tofu and glass noodles.
Season with salt and sugar. Let it boil for 3-5 mins and it's done. Enjoy!
To make a vegetarian version, swap out the seafood tofu with vegetarian balls and the chicken stock with vegetable stock.
Thank you for trying this recipe. Hope you enjoyed it as much as I did.