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Chinese Cabbage and Bean Cake Soup
At a Glance
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Soup
- Cantonese
- Chinese
- Simmered
- Easy
Allergens
- Shellfish
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
178.8
per serving
715.2 for selected servings
Fat
7.3g
per serving
29.2g for selected servings
Sugar
3.7g
per serving
14.8g for selected servings
Protein
19.1g
per serving
76.4g for selected servings
Carbohydrates
10.2g
per serving
40.8g for selected servings
Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.
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Equipment
Stockpot
Ingredients
- 2 quarts chicken broth
- 12 dried shrimp
- 1/8 cup ginger, slice
- 1 cup bamboo shoot, slice
- 1 teaspoon salt
- 3 tablespoons oyster sauce
- 1/2 cup green onion, minced
- 1 lb tofu, 1/2 inch cube
- 1 Chinese cabbage, 1/2 inch slice
Instructions
In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
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