Chinese Cabbage Soup with Ginger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 - 10 cups of vegetable broth1 onion, peeled, cut in half then sliced thinly1 Tbsp of vegetable oil (like safflower or canola - NOT olive oil) 1 large red bell pepper, seeded and stemmed, cut in half and then sliced thinly2 tbsp soy sauce1 tbsp Chinese Chili Garlic sauce5 slices of ginger (1" diameter, 1/8" thick) 1 or 2 cloves of garlic - leave whole1 tbsp of Chinese Chili Garlic Sauce Optional:1 cup dry mung bean (cellophane) noodles (this will double the carb grams and calories per serving but adds a lot to the enjoyment) Optional: 4 oz pork tenderloin (shredded/cut very finely)
in a deep stock pot:
Saute the onion in the oil 2 or 3 minutes on low flame until onion becomes slightly transparent (do not brown)
Add the broth, soy sauce, ginger, garlic and chili sauce. Simmer for 15 minutes.
Add the bell pepper and the cabbage, simmer for 10 more minutes.
If you are adding the mung bean noodles soften them in warm water in a separate bowl for 5 minutes before adding to the broth. The noodles should be added at the same time as the bell pepper and the cabbage.
If you are adding the shredded pork this is also added at the same time as the bell pepper and cabbage.
You are not supposed to eat the ginger or the garlic - it is just to flavor the broth. Remove the ginger and the garlic before serving (or just pick out of servings as you serve up)
Serving Size: 1- (1.5 cup servings)
Number of Servings: 10
Recipe submitted by SparkPeople user KINDCOOK.
Saute the onion in the oil 2 or 3 minutes on low flame until onion becomes slightly transparent (do not brown)
Add the broth, soy sauce, ginger, garlic and chili sauce. Simmer for 15 minutes.
Add the bell pepper and the cabbage, simmer for 10 more minutes.
If you are adding the mung bean noodles soften them in warm water in a separate bowl for 5 minutes before adding to the broth. The noodles should be added at the same time as the bell pepper and the cabbage.
If you are adding the shredded pork this is also added at the same time as the bell pepper and cabbage.
You are not supposed to eat the ginger or the garlic - it is just to flavor the broth. Remove the ginger and the garlic before serving (or just pick out of servings as you serve up)
Serving Size: 1- (1.5 cup servings)
Number of Servings: 10
Recipe submitted by SparkPeople user KINDCOOK.
Nutritional Info Amount Per Serving
- Calories: 128.5
- Total Fat: 2.5 g
- Cholesterol: 9.0 mg
- Sodium: 1,738.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.3 g
- Protein: 4.4 g
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