Soup Cabbage

Soup Cabbage

by Food·Color

4.7 (1)







I have never tried anything like thick soup-it mimics the umami taste of bone and meat soup, making it a time-saving, fire-saving and labor-saving thing to make broth. For people who love fresh and fragrant thick soup but suffer from time-consuming cooking, using the thick soup treasure is undoubtedly a convenient way. I have always been curious, to what extent is this similar to real broth? This unexpected attempt finally satisfied this curiosity.
Holding Shi Yunsheng, he was a little bit awkward. It seemed that soup was the only thing he would like most. How to present simple or complex soup? Finally, his eyes fell on the cabbage. There is a famous dish in Sichuan cuisine-boiled cabbage. It is fresh and elegant, with a strong scent, the soup has a strong and clear taste, as clear as boiling water, not oily or greasy, the taste is fresh, not light but not thin, highlighting the word "fresh".
1 stick 1 bowl, 2 sticks 1 pot. Looking at the umami agent in the ingredient list, decisively, only one was used.
Chinese cabbage in soup, Shi Yunsheng's interpretation


Soup Cabbage

1. 2 cabbage, 1 Shi Yunsheng meat and bone broth, appropriate amount of green onion, 1 small piece of ginger.

Soup Cabbage recipe

2. Wash the cabbage, pour clean water into the pot, add the crushed ginger, and bring it to a boil. Pour the cabbage, blanch it for a while, and pour the meat and bone broth. After stirring evenly, cook until the cabbage is cooked through. Take it out of the pot, put it in a bowl, sprinkle with chopped green onion, and serve.

Soup Cabbage recipe


The salt in the meat and bone broth is sufficient, no additional salt is required.


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