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Chinese Cabbage Soup
Cabbage Soup with Pork Ribs is a Chinese soup that my mum cooked so frequently in the past that I think she almost cooked it to death at one point in time.
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The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about 10-15 minutes of boiling the cabbage. If undercooked, the cabbage is quite hard with a “raw” vegetable taste; on the other hand, if overcooked, they start to taste mushy and sour which is not desirable as well. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past.
Just tried this with a few additions and substitutions, and think it came out very well. I didn’t have dried scallops or corn cobs while sick at home so I used oyster sauce and frozen kernel corn. I added some Mexican oregano and some celery to the pot. It was a bit sweeter than I expected. I think I may try to doctor it up another time maybe with some red pepper and cilantro.
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Hi, do you know if this recipe can be tweaked for a pressure cooker?
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