Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner
Soup Name:
Easy one pot cabbage and sukiyaki pork in soup for dinner
This soup is slightly cooling because of the cabbage.
For more videos, visit us on YouTube.
Looking for a simple, healthy, easy-to-make Chinese soupy dinner? I’ve found one!
If you love napa cabbage and the sukiyaki styled soft pork (which is used in hot pots), I’ve got just the meal for you. All you really need are 2 ingredients and everything else is extra – so get creative~!
Learning tip: In Cantonese, 一鑊熟 yat (one) wok (pot) suk (cooked)! Meaning, everything cooked in one pot. I love these ideas! Thank you @peggychan1210 for your suggested word!
What’s involved?
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6 servings
Ingredients
- 1 large fresh napa cabbage
- 1 pack of sliced pork (or beef or chicken, your choice). The thinner the better with a little bit of fat (sukiyaki style, which means it’s designed for hot pots and cooks quickly)
- 1 tablespoon of dried wolfberries (optional)
- 2 tablespoon of chicken broth (can use 1 tablespoon of miso paste instead)
- 1 tablespoon of soy sauce
- 2 L of water
- optional green onions for garnish
- optional drizzle of sesame oil
Cooking Instructions
- Slice your napa cabbage into 3-inch sections horizontally, keeping the circle intact if you can
- Then gently layer in the pork slices into the folds of the cut napa cabbage, ensuring you can hold the circle and that it fits into your soup cooking pot
- Layer the cabbage so it fits circular into the pot (see video)
- Top with seasoning or soup base as needed
- Top with optional herbs such as dried wolfberries or dried dates
- Add 2L of water (or enough to fill the pot)
- Cover and boil on medium for 30 minutes
- Garnish, serve, and enjoy with rice or noodles!
Some tips!
- Use a larger napa cabbage (not the baby ones) as the leaves are too small and won’t completely fill the pot.
- When you cut the cabbage, hold it in place with your hands as its grown (keeping the layers in place), that way, you can just slip in the meat in between without restacking.
- The sukiyaki type of meat that’s best for this type of dish is a half fatty, half meaty cut. These become soft (because of the fat portion) and cook really quickly.
- Use simple herbs like wolfberries or dried red dates to warm up the soup as cabbage is a cooling vegetable.
For videos, visit us on YouTube.
Other one-pot meals to try!
EQUIPMENT USED
To answer your questions on what equipment I’m using, I’ve built a section here where you can find and explore what I’m using to make soups. Ingredients are a little harder, but I will do my best as I source them around. However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!
You’ll see me using this star wand salt shaker for salting my blanching water. This thing is so much fun to use and I really feel like I’m making magic every time!
A MUST HAVE in the kitchen! Energy saving, cost effective, and perfect for busy chefs! Check out my article here that explains it.
Another MUST HAVE in the kitchen for soups! It’s so fine that it will scoop off the top oil and foam layer when using meats in your soup!
This silicon soup scooper is amazing! It actually molds to the shape of pot, ensuring I scoop everything out (especially stews and congee). Dishwasher safe!!
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