No time?  Cost saving?  Want something quick?  I’ve been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that long boil or even any Chinese herbs.

For this soup, I’ve gone with a hearty meat and vegetable soup that you can easily drop in rice, macaroni, or noodles in to make it a meal.

There are a few tips and tricks for quick boils soups.

Such as:

• Ingredients sliced thinly or small for quick cooking
• Readily available ingredients in your freezer or fridge
• Minimal Chinese herbs used
• Soups are ready in 30 minutes of boil

Ingredients

• 400 g of ground pork
  
• 3-4 slices of fresh ginger
• 1 tablespoon of diced fresh garlic
• 2 tablespoons of olive oil
• 2 baby napa cabbages
• 3 bunches of fresh cilantro
• 2 bunches of fresh green onions
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of black pepper
• 1 teaspoon of garlic salt
• 1 tablespoon of sweet soy sauce
  
• 2L of water

Cooking Instructions

1. Prepare your ginger and garlic
2. In your soup pot (I use a cast iron soup pot), add in 2 tablespoons of olive oil on medium heat
3. Add in the sliced ginger and diced garlic and stir fry until brown for 5 minutes
4. Add in your ground pork and break it down as it cooks so that it turns into small bits.  
5. Season with the white, black pepper, garlic salt, and soy sauce
6. Stir until cooked for 5 minutes
7. Add in 1 bunch of fresh green onion and fresh cilantro and stir fry for another 2-3 minutes
8. Add in 2 L of water, cover and boil for 30 minutes on medium heat
9. Before serving, toss in additional fresh green onions and cilantro and let it sit on top, and serve
10. You can see you rice, noodles, macaroni to make it a meal!

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