Easiest Way to Cook Tasty No Soup Stock Needed Chinese Cabbage Pot au Feu

Easiest Way to Cook Tasty No Soup Stock Needed Chinese Cabbage Pot au Feu Delicious, fresh and tasty.

No Soup Stock Needed Chinese Cabbage Pot au Feu. The Chinese cabbage Soup is my favorite food. Because it's easy to make and very tasty. I hope you like it and try it.

Strain and return the stock to the soup pot.

While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions.

Mix in ginger, cabbage, and carrots.

You can cook No Soup Stock Needed Chinese Cabbage Pot au Feu using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of No Soup Stock Needed Chinese Cabbage Pot au Feu

1. You need 100 of to 150 grams, thinly sliced Salt pork -(or you can use bacon instead!).

2. You need 1 of Onion.

3. It’s 1 head of worth Broccoli (divided into florets).

4. It’s 1 of (to taste), as much as you can pack into the pot Chinese or regular cabbage.

5. You need 1 of Your favorite vegetable like celery, carrots, turnips or leek.

6. Prepare 1 of Salt.

7. Prepare 1 of clove, crushed Garlic.

8. You need 3 of to 4 Whole peppercorns.

9. Prepare 2 of ladles full or enough partially cover the vegetables Sake or water (or white wine).

The cabbage rolls are simmered in a big pot.

Use them to enhance the flavor of all your dishes, not just soups.

Cabbage Soup with Pork Ribs is a Chinese soup that my mum cooked so frequently in the past that I think she almost cooked it to death at one point in time.

This is such a simple and nourishing pot of soup.

No Soup Stock Needed Chinese Cabbage Pot au Feu step by step

1. For an easy way to make salt pork by just salting pork and resting it in the refrigerator, see..

2. Slice or julienne the salt pork so it absorbs flavors easily. If you are using sliced bacon, use as-is. Roughly chop up any vegetables like carrots that dont cook through easily..

3. Pack a cassrole pot or a thick-sided stainless steel pot with vegetables. Sprinkle with chopped garlic, peppercorns and a little salt..

4. Cover the vegetables with the bacon or salt pork as if forming a lid. Add the sake or water to finish. Start heating the pot..

5. ※You just need a little sake or water, enough to come halfway up the vegetables. This is because if you cook this dish using the juices that are exuded by the vegetables, the resulting soup will be very rich!.

6. Cover the pot with a lid and start cooking over medium heat. When it comes to a boil, turn the heat down to low and simmer for about 10 minutes. If it looks like the pot may boil over, slide the lid over a little so the pot is just partially covered..

7. After simmering for 10 minutes and once the vegetables have become tender, turn off the heat. Keep the lid on and cover the pot with a bath towel or a sweater or something to keep the heat in..

8. Let the soup keep cooking slowly with residual heat. In about 3 hours, when the pot has cooled down quite a bit, its done. By cooling it very slowly, the umami in the soup will become concentrated!.

9. Heat the soup up just before eating. Taste, and season with salt. The umami is really concentrated in this soup. If you start making this before going out, or the night before, it works out well. ♪.

10. If you add soup stock cubes or granules to this the whole soup tastes like the soup stock so you get bored of it, and you cant taste the real flavors of the meat and vegetables. So soup stock is not added..

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A wide variety of cabbage soup options are available to you, such as material, feature, and certification.

By completely coincidence I added a few chopped jalapeno before serving.

Jalapeno is not a traditional ingredient you'll find in Chinese cabbage soup but both my husband and I love the little spicy flavor.

Add rich flavor to your meals with the Nongshim Shin Black Spicy Pot-au-Feu Soup.