Chinese Cabbage Soup With Vermicelli

Chinese Cabbage Soup With Vermicelli is a comforting, flavour-packed broth made extra rich with minced century egg and salted egg. The eggs are briefly stir-fried with ginger to release their aroma, then simmered with tender Chinese leaves and soft vermicelli, finished with silky soft tofu and simple seasonings for a cozy, savoury bowl.

Ingredients

• 100 g chinese leaves (chopped)
  
• 1 century egg (minced)
  
• 1 salted egg (minced)
  
• 1 bundle vermicelli
  
• 20 g soft tofu
  
• 1 slice ginger (chopped into fine strips)
  
• 1 g salt
  
• 1 g chicken powder
  
• Pinch of white pepper
  

Steps

1. Soak the vermicelli until soft
   
2. In a heated pan, stir fry minced up century egg and salted egg for 2 minutes
   
3. Add in sliced ginger and continue to stir fry for another minute
   
4. Add about 700mL boiling water into the pan
   
5. Add in chinese leaves and vermicelli and let cook until chinese leaves get soft
   
6. After the chinese leaves softened, add in soft tofu and the seasonings and mix well
   
7. Serve and enjoy!
   

Languages

Chinesische Kohlsuppe mit Fadennudeln - Deutsch (German) version
Sopa de col china con fideos - Español (Spanish) version
Soupe de chou chinois aux vermicelles - Français (French) version
Sup Kubis Cina dengan Bihun - Bahasa Indonesia (Indonesian) version
zuppa di cavolo cinese con vermicelli - Italiana (Italian) version
春雨入り白菜スープ - 日本語 (Japanese) version
당면을 넣은 배추국수 - 한국인 (Korean) version
ซุปกะหล่ำปลีจีนกับเส้นหมี่ - แบบไทย (Thai) version
粉丝白菜汤 - 简体中文 (Simplified Chinese) version
粉絲白菜湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version