Stonehouse Cooks Contest: Recipe 6 Chinese-style Cabbage Soup
Chinese-style Cabbage Soup
1 tablespoon sesame oil
1 large red onion, sliced thinly
¼ head of red savoy cabbage, sliced thinly
2 cloves garlic
4 cups stock of whatever type you wish
½ cup soya sauce
2 tablespoons fish sauce
1 tablespoon wasabi sauce
3 tablespoons maple syrup
Sauté onion in sesame oil. Add the cabbage and garlic and cook down until the cabbage is limp. Add the remaining ingredients, cover and let simmer 30 minutes. Freezes very well.
For a variation add about 1 tablespoon freshly grated ginger, 2 dried chillies crushed, ¼ cup rice wine vinegar and replace the maple syrup with ¼ cup of brown sugar.
Serves 6
Contest Rules
- One image and recipe per household. No age-limit applies.
- Image must be emailed in JPEG format, measure 3″ x 5″, at 600 dpi.
- Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
- Send email to: recipe@5rivers.org
- Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
Photo due: April 12, 2011
I've never come across RED Savoy cabbage, so which would be a preferable substitute – ordinary red cabbage, or green Savoy cabbage?
And what precisely would wasabi sauce be? I have wasabi powder in my pantry. Could I improvise something? (Is it a recipe from elsewhere in the book? Can I find it in the original edition? [not home; can't check.])
v
Any red cabbage will do for this recipe, as red cabbage holds its shape better than green.
Wasabi: I have a bottle of a diluted wasabi which can be found commercially in most large chain grocery stores, usually in either the oil and vinegar section, or the international food section.
If you can't find that, you can easily substitute 1 teaspoon of wasabi paste or powder (depending how much kick you want to give your soup.)