Cabbage in Milk Broth
A traditional Zhejiang soup featuring cabbage hearts gently simmered in a rich, milky white broth, accompanied by ham, shiitake mushrooms, and winter bamboo shoots. The broth is silky and aromatic, while the cabbage remains tender and refreshing.
Ingredients
cabbage heart (washed, cut into 4.5 cm long segments)
400 g
ham (cut evenly into 4 pieces, each about 6 cm long, 1.5 cm wide, 0.3 cm thick)
25 g
rehydrated shiitake mushrooms (sliced diagonally into 3 pieces)
25 g
fresh winter bamboo shoots (cut into 4 pieces, blanched in boiling water)
25 g
milk broth
500 g
cooked oil
50 g
chicken fat (drizzled at the end)
2.5 g
MSG
5 g
scallion (finely minced)
1.5 g
ginger (finely minced)
1 g
pork (cooked to half done, for stir-frying)
to taste
Instructions
1
Preparation
Wash the cabbage hearts and cut them into 4.5 cm long segments. Wash the tender stalks, gently smash them with the flat side of a knife, and tear them into 1 cm wide split-log shaped pieces. Finely mince the scallion and ginger.
2
Stir-frying the cabbage
Place the pork in a wok and cook until half done, then add the minced scallion and ginger and fry until fragrant. Add the cabbage and stir-fry for 1 minute, sprinkle in the fine salt and mix well. Pour in the milk broth and simmer for 3 minutes, then scatter the MSG over the top and transfer to a serving bowl.
3
Plating
Evenly slice the winter bamboo shoots and ham into 4 pieces each, cut each shiitake mushroom diagonally into 3 slices, and blanch them together with the bamboo shoots in boiling water. Finally, arrange the ham, mushrooms, and bamboo shoots in alternating pieces over the cabbage in the bowl, drizzle with the chicken fat, and serve.
