Chinese (Napa) Cabbage Soup Recipe

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slowly simmered with pork bones (or chicken)

Prep time:
Cook time:
Servings: 3


  • 3-4 big pork bones, blanched (Note: substitute with chicken); about 1/2 bunch of Napa cabbage, rinsed and sliced into wedges; salt to taste; 2 gloves garlic, crushed (optional)


  1. Place blanched pork bones and cabbage into deep pot and start boiling. When starting to boil, turn to low heat and simmer for 45minutes. Turn off heat. Pinch of salt to taste. (Note: Often, I like to add in crushed garlic at the end of everything and allow the raw garlic to infuse slowly in the soup. This does not over-degrade garlic under prolonged cooking; yet able to extract certain beneficial chemical compounds of garlic)


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