How to Prepare Appetizing Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup)

Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup). Tasty Chinese Cabbage Soup For Rainy Day - Yummy Chinese Cabbage Soup Cooking - Cooking With Sros. ~"番茄烩大白菜 Stir Fried Tomato & Chinese Cabbage"~特别快手简单的家常菜，适合上班族匆匆回家后的晚餐! Add sliced cabbage and slices of ginger; bring back up to a boil. See recipes for Zoni Tokyo Style (Mochi in Japanese Soup) too.

These Chinese cabbage recipes feature the two most well-known varieties, Bok Choy, and Napa This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce Napa cabbage (also called by its Chinese name, sui choy) is stir-fried with chili paste and fresh garlic. Chinese chicken herbal soup recipe as taught by my Grandma to my Mom and finally to me, with photo guide and links to gather all the necessary Chinese herbs · Kanto Style (Eastern Japan) Ozoni recipe is typically made of clear dashi broth, toasted mochi, chicken, and seasonal green vegetable. Ozoni is one of Japan's traditional New Year's foods. You can cook Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup) using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup)

1. You need 1/4 of Chinese cabbage.
2. You need 1 of Chicken (thigh or breast meat).
3. Prepare 1 1/2 of ladelful Soy sauce.
4. You need 1200 ml of Water.
5. You need 10 grams of Dashi stock granules.

It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices. The timing for cooking the cabbage in this soup recipe is very important. Ozoni is a delicious miso-based soup is enjoyed on New Years Day in Japan.

Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup) step by step

1. Roughly cut the Chinese cabbage. Cut the chicken into bite-sized pieces..
2. Add water and dashi stock granules into a pot, and add the Chinese cabbage and chicken as well..
3. When the cabbage becomes really soft, and the chicken is cooked through, add soy sauce..
4. Simmer for a little while, adjust the flavour (if you think it's too weak, add more soy sauce little by little), and it's done..
5. If you add pre-cut mochi, it will become an ozoni..

On the other hand, my dad grew up in Tokyo eating Kanto-style Ozoni till he met my mom. Bring the chicken stock to a boil. Garnish with green onions and coriander. Mix in ginger, cabbage, and carrots. Add the veggies to the strained stock and stir in Thinly slice the caps, add them to the soup, and reheat until just boiling.