Yet another quick, easy, and tasty supper soup knocked together as part of Operation Wind-down, which is my on-going project to use the remainder of my rapidly dwindling food reserves before I move at the end of the week.
Serves 1 hungry person as a main course, 2 as part of a multi-course extravaganza
- ½ a red onion, thinly sliced
- 5 cloves garlic, thinly sliced
- a 2 inch piece fresh ginger, peeled and thinly sliced
- 1 tsp 5 spice powder
- 2 tsp hot chilli powder
- 2 tbsp Tianjin preserved vegetable
- ½ a small, white cabbage, very thinly sliced
- 1 225g tin sliced bamboo shoots, drained
- 1 280g tin golden mushrooms, drained
- Sesame oil
- Place the red onion, garlic, ginger, 5 spice powder, chilli powder, and Tianjin preserved vegetable in a large pan, with enough water to cover. Bring to a low simmer, and simmer for about 10 minutes.
- Add the cabbage, topping up the water level as required, and simmer until cooked to your preference. I prefer the cabbage still a little on the firm side, about 10 minutes simmering time.
- Add the sliced bamboo shoots. Simmer for a further 5 minutes.
- Add the golden mushrooms. Simmer until just heated through – about 1 ½ minutes or so.
- Serve, dressed with a drizzle of Sesame oil.
This dish would normally have been given a shot of fish sauce along with the sesame oil as dressing, but unfortunately the last of the fish sauce went West some time ago. Spring onions (scallions) would also have found their way into the pot under normal circumstances, with the greens being used as a garnish, but again, I had none in.