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Cookish

Chicken and Rice Soup with Napa Cabbage

4 Servings

25 minutes

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For this meal in a bowl, store-bought chicken broth gets a big flavor boost and a good dose of umami from either Chinese black bean-garlic sauce or spicy chili-bean sauce (called toban djan); look for jars of these ingredients in the international aisle of the supermarket. We also add powdered gelatin to approximate the richness of long-simmered chicken stock. If you prefer, you can skip the gelatin and simply add the broth, bean sauce, cabbage and rice to the pot, then bring to a boil. To make the soup heartier, add diced tofu or top servings with a soft-boiled egg.

4

Servings

25 minutes

Ingredients

  • 2

    quarts low-sodium chicken broth

  • 3

    ounce packets unflavored powdered gelatin (see note)

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Reviews
Lena S.

curious what the note is about the gelatin? I don't see a note anywhere.

Janelle C.

Hi Lena,

The notes are found in the recipe description. In this case, "We also add powdered gelatin to approximate the richness of long-simmered chicken stock. If you prefer, you can skip the gelatin and simply add the broth, bean sauce, cabbage and rice to the pot, then bring to a boil."

Best,
The Milk Street Team

John D.

I used red miso paste for the umami flavor bolt - gave the soup a great richness, yet still light in body. Added the hard-cooked eggs - great suggestion! We had no fresh cilantro, so instead of scallions and cilantro for garnish we went with scallions and some fresh basil leaves from our garden - worked well! Very tasty and easy recipe - and easy to double and even triple up on for a crowd - thanks!

Patricia G.

Delicious soup! I added the eggs, cilantro, green onions and used napa and mushrooms as well.

Jodi F.

Is that 3 1-ounce packets of gelatin, or 1 3-oz packet?
Confusing directions...

Michelle M.

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