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Chinese Cabbage and Pork Soup

Chinese Cabbage and Pork Soup

Elaine Fung
A one-pot meal that is easy and quick to make with tasty napa cabbage, Chinese white radish as the main ingredients, plus lots of other goodies!
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Soup
Cuisine Chinese
Servings 4 servings
Calories 491 kcal

Ingredients
  

  • 8 Cups Napa Cabbage Medium Sliced
  • 4 Cups Chinese White Radish Cut Into Medium Strips
  • 1/2 Packet Fried Tofu Balls
  • 1/2 Packet Fried Tofu Skin
  • 400 Grams Sliced Pork For Hot Pot
  • 3 Slices Ginger
  • 2 Garlic Cloves Sliced
  • 1/2 Cup Chopped Coriander
  • 1/4 Cup diced Green Onions
  • 4 Cups Unsalted Chicken Stock
  • 1/2 Tsp Salt
  • 1/4 Tsp Sesame Oil
  • 1 Tbsp Fish Sauce
  • 2 Tbsp Cooking Oil
  • 1 Tsp Sugar

Seasoning

  • 1/2 Tsp Salt
  • 1/4 Tsp Sugar
  • 1/4 Tsp White Pepper
  • 1 Tsp Cornstarch
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Water

Instructions
 

  • Combine seasonings, mix into meat gently and leave for 15 minutes.
  • Rinse and drain napa cabbage slices.
  • Peel, rinse, and cut radish into medium strips.
  • Rinse tofu balls and tofu sticks in hot water, gently squeeze dry and cut into halves.
  • Heat oil in the pot to medium, add ginger and saute until fragrant, then add garlic.
  • Add radish, turn heat to medium-high, and saute for 1 minute, add 1 tsp sugar and saute for another minute.
  • Add napa cabbage and saute for 2 minutes.
  • Add chicken stock, tofu balls, and tofu sticks, cover pot, reduce heat to medium and cook for 10minutes, or until radish is tender.
  • Meanwhile, boil 4 cups of water in another pot and turn the heat off.
  • Add meat, loosen gently, drain as soon as meat changes color but still slightly pink.
  • Return meat to stew and cook for 2 minutes.
  • Add salt, sesame oil, fish sauce, coriander, and green onions.

Notes

1. When choosing Chinese white radish, unblemished peel and weightiness mean fresh and juicy.
2. Frozen pork slices for steam-boat are very thinly sliced, so handle it gently to avoid breaking up the meat. They cook quickly and are very tender.
3. Rinsing the fried tofu balls and fried tofu sticks in hot water and squeezing them gently will remove excess oil.
4. Change it up to a vegetarian version by leaving out the meat and add some shitake mushrooms, or substitute the meat with shrimps to make a seafood version.