Cabbage Soup with Pork Ribs is a Chinese soup that my mum cooked so frequently in the past that I think she almost cooked it to death at one point in time. The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about minutes of boiling the cabbage. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past. Just tried this with a few additions and substitutions, and think it came out very well.
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Asian Cabbage Soup Recipes
Napa Cabbage Soup with Meatballs | Omnivore's Cookbook
Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Adapted from Moosewood Restaurant New Classics cookbook. Recipe by Sharon Join In Now Join the conversation!
Asian Coconut-Cabbage Soup with Lemongrass
For a soup that's not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish sauce. Plus: More Soup Recipes and Tips. Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 5 minutes. Drain and transfer to a large bowl.
I tend to snack after dinner and thought of switching my snacks with something healthy for a change, while maintaining regular eating habits throughout the day. The original cabbage soup was rather bland so I improvised a little to add a flair of Asian flavors to the broth, inspired by both Vietnamese Pho and Malaysian Soto. It tasted great!