Ingredients
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon brown sugar
- 1-1 inch piece ginger, finely grated
- 1 tablespoon grated orange zest
- Pepper
- 2 green onions, white and green parts separated, sliced
- 1 cup sliced mushrooms
- 2 carrots, thinly sliced
- 3 Napa cabbage leaves, thinly sliced
- Soy sauce for drizzling
How to Make
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Step 1: Combine the broth, water, rice wine, sugar, ginger, orange zest and pepper to taste in a large pot.
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Step 2: Cover and bring to a boil over high heat.
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Step 3: Add the white parts of the green onions, mushrooms and carrots.
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Step 4: Reduce heat and simmer uncovered, until the carrots are crisp-tender, about 5 minutes.
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Step 5: Add the cabbage and green parts of green onions cover and cook for 5 minutes.
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Step 6: Divide among bowls and drizzle with soy sauce.
We hope you enjoy this recipe!
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