Yen Can Cook ~ Chinese Yam Napa Cabbage Soup (Vegetarian)
Napa Cabbage is certainly great for cooking soup because of its natural sweetness and it’s a very “friendly” (aka versatile) ingredient that can be paired with any other ingredients to create numerous of combinations to excite your taste bud. It can be a vegetarian soup like THIS or add in any protein (such as sliced meat, prawn paste or home made meat balls) for a hearty one-pot meal packed with meat and veggies.
Today’s recipe is another vegetarian version which I used Chinese Yam ( Shan Yao/Huai Shan 山药/淮山), a tuber vegetable with good dietary fiber, vitamins C and B6 to prepare a quick soup.
Ingredients (Serve: 3-4)
6-8 Napa Cabbage leaves, sliced to bite-size
200-300g Chinese Yam, sliced into 0.5cm thickness
1/4 thumb-sized ginger, sliced
Cooking oil
Salt and pepper to taste
1200ml water
Chopped spring onion for garnishing (optional)
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Step 1: Heat up cooking oil in a wok/pot, pan fried the sliced Chinese Yam for 1-2 minutes.
Step 2: Add in ginger, Napa Cabbage and water, bring a to boil. Turn to low heat and let the broth cook until the the cabbage soften to your preferred softness.
Step 3: Season with salt and pepper.
Step 4: Garnish with chopped spring onion and serve.
HAPPY COOKING! #stayhealthy #staysafe
Very simple and yet tasty and nutritious! This soup is a good accompaniment to a meal. Some people must have soup with their meals.
PH, you’re right, I just got to know that one of my hubby’s friend boil soup everyday!
Your soup has that lovely rich yellow colour like it was boiled for hours with chicken bones yet there’s no meat used in the recipe. I won’t know what Chinese yam look like if I see it. >.<
Kris, I must admit that the actual colour of soup wasn’t as intense as the photos. 😛
This soup is great for a rainy day.
KY, any soup is great for rainy day 🙂