Happy Chinese New Year! 新年快乐!
As it’s so cold here in Switzerland, I decided to celebrate the new Chinese Lunar Year by preparing a comforting bowl of warm soup using Chinese ingredients.
Where I live, it’s really hard to find international ingredients. So, for the mushrooms I had to use button mushrooms, but if you can find Shiitake, I would definitely recommend them as they would provide a more pungent, meatier taste. Likewise, I had to use green cabbage and a yellow onion, but if you can get a hold of some Chinese cabbage and spring onions, even better! It will really take your soup that much further. I also LOVE spicy food, so I made this soup pretty hot. If you don’t like yours as hot, or would prefer it even hotter, feel free to change the amount of chili used.
Ingredients (Serves 2)
- 1 handful of mushrooms
- 1/2 a head of cabbage
- 1 handful of mung bean sprouts
- 100g of bamboo shoots
- 1 garlic clove
- 1 small onion
- 1 tablespoon of sesame oil
- 1/2 a bird’s eye chile (optional, or to taste)
- 1 litre of vegetable stock
- 1 tablespoon of soy sauce
- A couple of chives for garnish (optional)
- First, add the oil to a pan and put to a medium heat. As the pan begins to warm up, finely dice the garlic and chili, then thinly slice the onion. Add the chili and onion to the pan, and then once the onion begins to soften up, add the garlic.
- Slice the mushrooms, and then add them straight to the pan.
- As the mushrooms are cooking, slice up the cabbage. Once the mushrooms are beginning to brown, add the mung bean sprouts, bamboo shoots and cabbage to the pan. Stir the mixture before adding the soy sauce.
- After a couple of minutes, or when the vegetables begin to soften up slightly, add the vegetable stock. Bring the soup to a boil, then reduce the heat to a simmer. Put a lid on the pan, and leave it to cook for around 10 minutes, or when the cabbage has been fully cooked through (you can test this by pricking a piece with a fork. If the fork goes smoothly through, the cabbage will be cooked).
- Ladle the soup into to bowls, then garnish with chives and enjoy! Happy Chinese New Year everyone!