Monday, September 28, 2015

Chinese-Style Cabbage Soup with Rice Noodles

Developed Spring-Summer, 2015. Quick, light nourishment providing hydration, savory cabbage, and carbohydrates from slippery rice noodles. 
1 qt (1 L) water
5 oz (150 g) napa cabbage, cut into 1 inch pieces
2 T (30 g) chicken base (Better Than Bouillon Organic Reduced Salt™ is good)
2 t salt
1 t sugar
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine
1 t fish sauce
1 t dark sesame oil
4 oz rice noodles, soaked 1/2 hour in cold water, and drained
shreds of cooked chicken, pork, lamb, or beef
bean sprouts
sweet basil leaves
Bring the water, base, and salt to a boil in a three-quart covered saucepan. Add the cabbage and seasonings, reduce to a fast simmer, and cover. Cook until the cabbage is almost done. Add the noodles and simmer until tender, about 10 minutes. Ladle into bowls and offer garnishes. Variation: add prepared fish balls or pork balls when five minutes remain.