Beef and Chinese Cabbage Soup
Chinese Cabbage Soup is a quick, delicious, warm and healing soup.
- 1/4 lb lean sukiyaki beef or 1⁄4 thinly sliced beef
- 1 lb Chinese cabbage Nappa
- 2 teaspoons salt
- 6 cups water
- 1/2 teaspoon MSG
- 2 teaspoons cornstarch
- 1 teaspoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sherry wine
Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry.
Add meat mixture and boil for 2 more minutes. Serve hot.
Recipe courtesy of Food.com
Photo courtesy of Alpha (Flickr)