Simple Asian style Veggie Soup

ravenlaramie

Simple Asian Style Veggie Rice Soup

Serves approximately 4 people

Note: Nappa Cabbage, when cooked, tends to add a peppery flavor to the dish after the flavors mingle some- do not pepper liberally unless you like more of a bite in it.

Some substitutions to note here: Can use low sodium chicken stock, veggie stock or beef stock instead of regular chicken stock. Can also use different varieties of rice- I used minute rice in mine, and lastly, can use regular cabbage if you don't like the peppery flavor of the nappa cabbage.

1 stalk of celery sliced
3 Leaves of Nappa Cabbage (taken off the stem and shredded)
2 cups of Chicken Stock
1 tomato cut into medium chunks
3 cherry tomatoes halved
3 cp Water
2 tsp Poultry seasoning
2 1/2 tsp powdered Ginger
1 1/2 Long Grain White Rice (uncooked)

Steps:

1. pour chicken stock and water into a large sauce pan and bring to soft boil.

2. Add in celery and rice

3. Let boil until celery starts to become tender.

4. Add in Tomatoes, poultry seasoning and ginger. Allow to cook on low boil for 5 min until the tomatoes become more tender and the skin begins to separate from the meat of the tomato.

5. Add in shredded nappa cabbage, salt and pepper to taste, reduce heat to low and serve immediately.