Chinese cabbage soup







Cook Time

25-35 Min


  • 450g/1lb pak choi
  • 600ml/1pt vegetable stock
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon dry sherry
  • 1 fresh red chilli, seeded and thinly sliced
  • 1 tablespoon cornflour
  • 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.
  • Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.
  • Mix together the vinegar, soy sauce, sugar and sherry in a small bowl.
  • Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.
  • 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.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}