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.
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.
KY cooks – Home Cooked Chinese Cabbage Soup
That’s different from mine! Maybe I will cook that tomorrow and blog about it.
suituapui: Try it! I’m also running out of ideas. haha.
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.
I hear cabbage soup is great for weight loss.
Monica: not moving my ass much doesn’t help tho.
i’m liking this recipe cos even i can’t mess it up! worst case scenario, i might burn the garlic while frying 😀
sean: who doesn’t like burnt garlic? haha
Chinese Cabbage is one of the vegetables that have many stock in supermarkets during this period 😛
choi yen: everyone avoiding “chinese” is it? haha.