• 3 quarts chicken stock
  • 1 head napa cabbage, sliced
  • 4 slices fresh ginger root
  • Directions

  • Step 1

    Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.


  • Cook's Note:

    Use vegetable or beef stock, if you prefer.

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