Chinese Cabbage & Shiitake Mushroom Soup

Option 1:

1lb Chinese/Napa cabbage cut
6-8 dried shiitake mushrooms soaked & sliced (reserve liquid)
1” ginger, chopped
1.5 cups brown mushrooms sliced
4-5 stalks scallions cut in short lengths
2 tbsp rice wine
salt & pepper to taste
sesame oil to drizzle
1 lb of pork bones


  1. In crockpot, put pork bones, ginger with enough water to cover the bones (about 6-7 cups of boiled water)
  2. Boil at high for total of approx. 6-7 hours.
  3. At the 5th hour, add sliced shiitake and brown mushrooms. Add the liquid from the soaked shiitake mushrooms too. Boil for another 1 hour
  4. 30 mins before the time is up, add cabbage, scallions, rice wine and s&p to taste.
  5. Before serving, drizzle sesame oil

Option 2:

All the ingredients from option 1 minus the pork bones
1 tbsp vegetable oil
1/3 cup fried bacon
5 cups chicken stock


  1. Fry bacon. Add ginger and brown mushrooms.
  2. Boil with chicken stock.
  3. Add scallions, rice wine, cabbage, shiitake mushrooms, s&p. Pour in liquid from soaked shiitake mushrooms too.
  4. Drizzle with sesame oil before serving.

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