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Here’s another simple soup that I like to make,  usually as a secondary dish to go with rice and maybe another meat/seafood dish. Another benefit with napa cabbage (or Chinese cabbage), is that you can keep it fresh in fridge for quite a number of days.

Here goes.

napa cabbage soup homecooked

Ingredients:

  • Napa cabbage (1/2)
  • a handful of ikan bilis (dried anchovies)
  • 2-3 cloves of garlic
  • 2 eggs
  • 6-8 cups of water
  • 1 tablespoon of cooking oil

Cooking Instructions:

  • heat up cooking oil in the pot and fry anchovies and garlic till fragrant (1-2 mins)
  • add water, bring to boil for 10 mins
  • add cabbage, then add eggs, scrambled, boil for 3-4 minutes
  • ready to serve!

Simple soup dish with plenty of fiber and some protein to boot.

Check out more simple recipe here.

Discuss : KY cooks – Home Cooked Chinese Cabbage Soup

  1. That’s different from mine! Maybe I will cook that tomorrow and blog about it.

  2. Eh, how come your new posts did not show up in my feed? >_< I see you also have the same thinking as me…buy vegetables that have a longer shelf life. I can have a simple soup like this just with plain rice…fan lou tong.

    • eatwhateatwhere: ooo wonder what’s wrong with the feed, should be fine still. Ya, I’ve been trying to buy vege with longer shelve life.

  3. I hear cabbage soup is great for weight loss.

  4. i’m liking this recipe cos even i can’t mess it up! worst case scenario, i might burn the garlic while frying 😀

  5. Chinese Cabbage is one of the vegetables that have many stock in supermarkets during this period 😛

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