Chinese cabbage soup
Ingredients
8
Steps
5
Serves
4
Cook Time
25-35 Min
Ingredients
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Wash the pak choi thoroughly under cold running water, rinse and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and shred the leaves.
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Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.
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Mix together the vinegar, soy sauce, sugar and sherry in a small bowl.
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Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.
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Blend the cornflour with 2 tablespoons water to form a paste, and gradually stir into the soup. Cook, stirring constantly, until it thickens. Cook for a further 4–5 minutes, then ladle the soup into warm individual serving bowls and serve immediately.