Chinese Cabbage Soup
recipe

A delicious and healthy soup that combines ground beef, bok choy, and fresh mushrooms. This quick dish is perfect for spring rains!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g lean ground beef
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp fine sea salt
- 2 bird's eye chilies, crushed
- 1 head (about 500 g) bok choy, roughly chopped (stems and leaves separated)
- 200 g fresh mushrooms, sliced
- 2 tbsp soy sauce
- 1 liter chicken broth
- 1 tsp sesame oil
- 2 spring onions, thinly sliced
- 1 tbsp fresh ginger, peeled and thinly sliced
- Olive oil
Instructions:
1. Heat a pot and add olive oil.
2. Add the ground beef and brown it in the pot.
3. Add the chopped onion and garlic, stir, and cook until softened.
4. Season with salt and chilies.
5. Add the white parts of the bok choy, sliced mushrooms, and soy sauce. Stir and let simmer until the bok choy stems and mushrooms are tender.
6. Pour in the chicken broth, sesame oil, ginger, spring onions, and the chopped bok choy leaves.
7. Allow the soup to simmer gently for about four minutes, until everything is cooked through.
Enjoy warm!
Nutritional Information per Serving:
- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 8 g
- Fat: 20 g
- Fiber: 3 g
- Vitamins: Significant amounts of vitamins A, C, and K.

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