Asian Layered Cabbage Soup
Asian Layered Cabbage SoupIngredients:
½ lb pork belly
1 lb skinless chicken thighs
½ container of mushrooms
1 bunch of scallions
½ head of napa cabbage
2 qt of chicken stock
2 tbsp soy sauce
2 tbsp mirin (I needed a cooking wine… typically you would use sake but oh well)
4 cloves of garlic
1 nub of ginger
sesame oil
Steps:
1. Dice the ginger and garlic – this will be used to flavor the broth / soup
2. Thinly pound the meats (put plastic wrap over them and slowly go to town with a meat hammer… I used a frying pan because I didn’t have a meat hammer)
3. Thinly slice all veg (aside from the napa)
4. Take the leaves off of the napa
5. Now layer, like in the video, and then cut into thirds
6. Put your pot on medium heat with sesame oil
7. Sauté / bloom the garlic and ginger to start creating the flavor base … this takes 2 minutes
8. Take the pot off the heat when fragrant and start layering in the cabbage
9. Season with salt, soy sauce, and cooking wine
10. Put back onto the heat and add the chicken stock
11. Bring to a boil and then down to a simmer.
12. Cover. Cook for 15 minutes.
Serve with rice and a hot pot sauce (peanut butter or tahini with black vinegar, sugar, soy sauce, and if you want scallion greens or ginger or garlic or chilies…. It’s a personal journey)
