Cabbage-filled Chinese Soup

Cabbage-filled Chinese Soup

A soup packed with the essence of sweet cabbages and aromatic ginger. Use spring cabbage for even softened cabbage.

Ingredients: 2 large servings

1/4 (250 g without the core)
1 thumb (about 50 g)
Sesame oil
2 teaspoons
600 ml
☆Chicken soup stock granules
1 teaspoon
1 teaspoon
☆Soy sauce
1 1/2 teaspoons
1 tablespoon
☆Salt and pepper
a small amount
1 tablespoon
2 tablespoons


1. Roughly chop the cabbage, julienne the ginger, and set aside. Combine the ☆ and ★ ingredients separately. Beat the egg and set aside.
2. Turn on the heat to low, and add the ginger and sesame oil into a pot. Slowly fry until fragrant.
3. Add the cabbage, and turn up the heat to medium. It's really full so, be careful not to drop it.
4. Stir-fry while coating the cabbage in the oil at the bottom of the pot. The cabbage will reduce in volume by half.
5. Add the water, and turn up the heat to high.
6. When it starts to bubble, add the ☆ mixture, and mix well.
7. When it's boiling, swirl in the beaten egg, and turn down the heat to medium. Wait until the egg is cooked through without stirring.
8. Swirl in the ★ katakuriko dissolved in water, mix well, and it's done.

Story Behind this Recipe

I made this soup with spring cabbage, which is difficult to use up.