Chinese Cabbage and Ginger Soup

This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.

Step: 1

Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

Per Serving: 161 calories; protein 10.8g; carbohydrates 26g; fat 4.9g; cholesterol 4.5mg; sodium 4141.4mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.