Dried Shrimp and Cabbage Soup

Name: Dried Shrimp and Cabbage Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 g cabbage hearts (cut into 3 cm long, 1 cm wide strips, blanched briefly in boiling water, then drained); 50 g dried shrimp (soaked in warm water until softened); 10 g ham (cut into 1.5 cm long strips); 4 rehydrated shiitake mushrooms (cleaned, squeezed dry, and halved); 2.5 g chicken fat; 4 g fine salt; 2 g MSG; 500 g stock

A light, clear soup in the Zhejiang style, made by simmering Napa cabbage hearts with dried shrimp, ham, and shiitake mushrooms. The broth is clean and bright, with a fresh, palate-refreshing flavor.

30 min

Easy

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Ingredients

cabbage hearts (cut into 3 cm long, 1 cm wide strips, blanched briefly in boiling water, then drained) 250 g

dried shrimp (soaked in warm water until softened) 50 g

ham (cut into 1.5 cm long strips) 10 g

rehydrated shiitake mushrooms (cleaned, squeezed dry, and halved) 4

chicken fat 2.5 g

fine salt 4 g

MSG 2 g

stock 500 g

Instructions

Prepare the ingredients

Cut the cabbage hearts into 3 cm long, 1 cm wide strips, blanch them briefly in boiling water, then drain well; soak the dried shrimp in warm water until softened; cut the ham into 1.5 cm long strips; clean the shiitake mushrooms, squeeze out excess moisture, and cut each one in half.

Cook the soup

Pour the stock into a pot and add the ham, shiitake mushrooms, dried shrimp, cabbage strips, and fine salt. Bring to a boil, skim off any foam, and simmer until the cabbage is tender. Stir in the MSG, drizzle in the chicken fat, and ladle the soup into a serving bowl.