World Cuisine

  • 1.2 litres (2 pints) boiling hot chicken or vegetable stock
  • 400 g (13 oz) Chinese cabbage, roughly chopped
  • 2 tablespoons peeled and finely chopped fresh root ginger
  • 2 star anise
  • 2 tablespoons light soy sauce
  • ½ teaspoon sesame oil
  • white pepper

Place the stock in a large saucepan and bring to the boil.

Add the cabbage, ginger and star anise to the stock, return to the boil and cook for 10–12 minutes.

Remove from the heat and stir in the soy sauce and oil, season with white pepper and ladle into warmed bowls to serve.

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