Saturday, July 7, 2018

Wendell's Mustard Cabbage Soup

I mentioned to Wendell the other day that one of my favorite things to eat was soup.  And look what he made that night. So sweet yah . . . sometimes. 

The recipe is from a recent StarAdvertiser article.  The broth was a bit on the bland side, but I compensated by dipping the tofu pieces in some of  V's Yangnyeomjang Sauce, and that made everything juuuuust right. 


By Lynette Lo Tom

  • 1/2 pound kai choy (mustard cabbage, about 1 small head) 
  • 4 cups chicken broth 
  • 1 (4-ounce) can mushrooms, whole or sliced, drained 
  • 4 ounces firm tofu, cut into 1/2-inch cubes 
  • 4 ounces Chinese raw fishcake (or substitute with kamaboko) 
>> Optional garnishes: chopped green onion, Chinese parsley.

Separate mustard cabbage leaves and wash well, especially at stem end. Cut in 1-inch pieces and soak in water. Set aside.

In a large pot over high heat, combine broth, mushrooms and tofu. Reduce heat to medium- high and simmer about 5 minutes.

Drop fishcake into soup by teaspoonfuls. Cook 2 to 3 minutes. Add drained mustard cabbage and heat until cooked, about 5 minutes.

Add garnishes and serve hot with cooked noodles or steamed rice. Serves 4 to 6.


Anonymous said...

Awww...what a sweetheart! It looks delicious.


Susan said...

I love soup too, with a hot bowl of rice!

Leslie's pics said...


jalna said...

Izsmom, so nice yah!

Susan, me too!!

Les, yup, once in awhile.

K and S said...

perfect for the rain!

Chet Colson said...

So thoughtful. Bet, he can make a delicious watercress soup too.

jalna said...

Totally, Kat!

Chet, he really does make a good watercress soup!

Erick said...

Looks ono, I bet some lechon would hit the spot.

jalna said...

Oooooh Erick, sometimes I miss lechon.