Quick Chicken Soup with Nappa cabbage
6 cups strong chicken stock
1 head of garlic, split lengthwise
3 slices ginger
1 pkg. semi-firm tofu
2 cups nappa cabbage, sliced
1/2 cup bamboo shoots, sliced
1/2 cup shredded chicken meat
2 tbsp. Soy sauce
1 tsp. Dry sherry
Method
Combine the chicken broth, ginger and garlic in a pot and bring to a boil, reduce to simmer.
Cube the tofu into 1/2”-cubes.
Add the cabbage, and bamboo shoots. Cook for another 5 minutes.
Finally, add chicken, tofu, soy sauce and wine.
Serves 6
1 head of garlic, split lengthwise
3 slices ginger
1 pkg. semi-firm tofu
2 cups nappa cabbage, sliced
1/2 cup bamboo shoots, sliced
1/2 cup shredded chicken meat
2 tbsp. Soy sauce
1 tsp. Dry sherry
Method
Combine the chicken broth, ginger and garlic in a pot and bring to a boil, reduce to simmer.
Cube the tofu into 1/2”-cubes.
Add the cabbage, and bamboo shoots. Cook for another 5 minutes.
Finally, add chicken, tofu, soy sauce and wine.
Serves 6
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