Yam, Mushroom and Cabbage Soup

Yam, Mushroom and Cabbage Soup

Overview

Growing up in the south, I generally ate green vegetables and less Chinese cabbage. Later, when I returned to my hometown, the climate was cold in winter, there were very few vegetables, and I ate a lot of Chinese cabbage. Only then did I realize that Chinese cabbage is called the king of vegetables! When making Chinese cabbage, you need to bring some soup to make it delicious and warm. To make Chinese cabbage today, I used [Shi Yunsheng’s original soup] and added mushrooms and yam. Because it is an iron yam, it is thin and not peeled. The taste is really good!

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Ingredients

Steps

  1. Prepare food

    Yam, Mushroom and Cabbage Soup step 1

  2. Wash and slice Chinese cabbage, marinate mushrooms in water, wash and slice yam

    Yam, Mushroom and Cabbage Soup step 2

  3. Heat oil in the pot, add ginger, mushrooms, and Shi Yunsheng original juice for soup

    Yam, Mushroom and Cabbage Soup step 3

  4. Boil over medium heat for 5 minutes.

    Yam, Mushroom and Cabbage Soup step 4

  5. Add yam

    Yam, Mushroom and Cabbage Soup step 5

  6. Add Chinese cabbage and cook for 8 minutes

    Yam, Mushroom and Cabbage Soup step 6

  7. Add salt and cook for 2 minutes.

    Yam, Mushroom and Cabbage Soup step 7

  8. Just add chopped green onion

    Yam, Mushroom and Cabbage Soup step 8