Mustard cabbage soup soothes in times of sickness

Whenever I feel a cold coming on, I need to make soup. Somehow a piping hot chicken soup with vegetables helps me ward off sickness.

Mustard cabbage soup can be made with this short-cut recipe, which can be ready to eat within 20 minutes.

This is what my grandmother Popo Lo would make. Her version would start with chicken bones boiled for hours. Store-bought chicken broth or stock is a good substitute.

Kai choy (mustard cabbage, also called gai choy) has a slight bitterness that I enjoy.

If you don’t like that taste, substitute bok choy, the sweeter white cabbage, or won bok (Napa cabbage).

Wash the cabbage thoroughly, as it usually traps dirt.

Add any other vegetables or protein. I use Chinese raw fish cake, which is easy to cook, but if it’s not available at your market, substitute precooked Japanese fishcake, or kamaboko, which is easy to find.

Serve the soup as hot as you can for a restorative meal.

MUSTARD CABBAGE (KAI CHOY) SOUP

By Lynette Lo Tom

• 1/2 pound kai choy (mustard cabbage, about 1 small head)
• 4 cups chicken broth
• 1 (4-ounce) can mushrooms, whole or sliced, drained
• 4 ounces firm tofu, cut into 1/2-inch cubes
• 4 ounces Chinese raw fishcake (or substitute with kamaboko)

>> Optional garnishes: chopped green onion, Chinese parsley.

Separate mustard cabbage leaves and wash well, especially at stem end. Cut in 1-inch pieces and soak in water. Set aside.

In a large pot over high heat, combine broth, mushrooms and tofu. Reduce heat to medium- high and simmer about 5 minutes.

Drop fishcake into soup by teaspoonfuls. Cook 2 to 3 minutes. Add drained mustard cabbage and heat until cooked, about 5 minutes.

Add garnishes and serve hot with cooked noodles or steamed rice. Serves 4 to 6.

VARIATIONS

>> Use rehydrated shiitake mushrooms, stems removed and cooked until tender, or use fresh mushrooms.

>> Add long rice noodles.

>> Rehydrate dried tofu skin (foo jook) and cook separately in water until tender, then add to pot.

>> Rehydrate dried wood ear fungus; break off tough stems and cook in soup.

>> For a sweet contrast to the kai choy, add sliced carrots.

Approximate nutritional information, per serving (based on 4 servings): 90 calories, 2 g total fat, 6 g saturated fat, 20 mg cholesterol, 1,000 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 9 g protein.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.