Thick Chinese Soup with Chinese Cabbage and Egg
Thick Chinese Soup with Chinese Cabbage and Egg

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thick chinese soup with chinese cabbage and egg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

How To Make Cabbage Egg Drop Soup: To make this Chinese cabbage egg drop soup recipe, simply… Sauté onion and garlic. Sauté in a drizzle of oil until softened. Add the cabbage and broth ingredients.

Thick Chinese Soup with Chinese Cabbage and Egg is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Thick Chinese Soup with Chinese Cabbage and Egg is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have thick chinese soup with chinese cabbage and egg using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thick Chinese Soup with Chinese Cabbage and Egg:
  1. Make ready 3 leaves Chinese cabbage
  2. Prepare 1 Egg
  3. Make ready 400 ml Water
  4. Prepare 1 tbsp ☆Chicken soup stock granules
  5. Get 1 tbsp ☆Soy sauce
  6. Get 1 dash ☆Salt and pepper
  7. Prepare 1 tsp ☆Oyster sauce
  8. Get 1 tsp ☆Sesame oil
  9. Make ready 1 dash Katakuriko dissolved in water

This easy-to-make keto soup will satisfy your hunger for Chinese food!. Every once in a while I get a serious hankering for Chinese food… and that's when I make this keto Chinese pork egg roll soup. It's a tasty union of pork, sesame, and ginger that really calms the craving. Stir cabbage and green parts of green onion into the soup.

Instructions to make Thick Chinese Soup with Chinese Cabbage and Egg:
  1. Finely chop the Chinese cabbage.
  2. Beat the egg.
  3. Add water and Chinese cabbage to a pot, and cook until tender.
  4. Add ☆ seasonings.
  5. Pour in the beaten egg.
  6. Thicken with a katakuriko slurry.

Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Mix in ginger, cabbage, and carrots. Add the veggies to the strained stock and stir in the chili paste and soy sauce. Remove and discard the shiitake stems.

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