Thursday, May 15, 2008

Fuss Free Chinese Cabbage Soup

This is my easy peasy dinner for tonight. You can subsititute any or even all of the ingredients with what you like better.

It's so fast and easy that when I finish bathing and putting Kimi to bed, the soup is hot and ready for devouring! Great comfort food for cold nights.

  • 4 large prawns (shelled till tips and de-veined)
  • 7-8 meatballs
  • 2 small bunch of baby Chinese cabbage
  • 4-5 ears of Dried Black Chinese Mushrooms sliced (you can keep as whole too)
  • 1/2 cube of Maggi Chicken Stock cube (no msg)
  • Dash of pepper
  • Few drops of sesame oil (optional)
  • Shallots & cilantro (which I ran out!)
  1. Boil some water and fill up to 3/4 of slow cooker (small).
  2. Dump all ingredients in.
  3. Put slow cooker on high.
  4. Ready to be served within the hour. Check to see all ingredients are cooked and cabbage are soft.
  5. Add pepper, sesame oil, shallots & cilantro before serving.
  6. ENJOY!!
  • By using boiling water, helps to cut down on cooking time
  • You can use full prawns with head if you like a stronger prawn taste
  • Substitute or add other ingredients as you wish.
  • Can also add noodles or uncooked rice for a more substantial meal. If so, reduce some ingredients or cabbage or pot may not contain everything.
  • The cabbage may look like alot but it is fine cos once it is soft, it will be alright.
  • I buy 2 kinds of mushrooms, whole and pre-sliced. I use the pre-sliced ones for stir-fry or quicky meals so I don't have to waste time slicing. For braising, I prefer the whole, chunky ones.



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