Shazam! Chinese Soup

Pot Scrubber's Note:

I was cleaning out the fridge today and had a few vegetables I didn't just want to toss so I made this soup. I really surprised myself with this one and I am posting it while it is fresh in my mind. Really good and simple.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 6 cups water or 6 cups chicken stock
• 2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
• 1 carrot, grated
• 2 cups cabbage, thinly sliced
• 1/2 onion, finely chopped
• 1 tablespoon fresh ginger or 1 1/2 teaspoons dried ginger
• 1 garlic clove, diced
• 1 1/2 teaspoons sesame oil (or more to taste)
• 1/2 teaspoon white pepper (or more to taste)

Directions:

1. Put water and boullion in a pot and turn heat on high.
2. Grate a carrot directly into pot.
3. Finely slice cabbage leaving the strips long and toss into the pot.
4. Finely dice onion and toss into pot.
5. Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
6. Toss into the pot.
7. Toss Garlic clove into the pot.
8. After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
9. Add sesame oil and white pepper and stir.

Reviews

[*Parsley*]

This is a quick, easy and tasty soup. VERY low-cal, too! I added some sliced mushrooms that I had to use up and a bit of 5-spice powder. The broth was so flavorful. Thanx for this one PotScrubber! I'll make this again.

[Deantini]

A delicious and easy base soup. You can add a bunch of different vegetables and some protein. Great flavour

[Trebek]

I made the same soup as a base. My need for protein and absence of tofu or fish, caused me to chop up a hotdog into 1/4 chunks and throw it in. I am glad I found out about this, since I'm going on a vacation and needed something I can make in a portable hot water maker. Thanks, all your recipes rock dude! (I am from Dallas so I like your page)