Chinese cabbage soup

1 Chinese cabbage
2 onions (or 3 shallots and 2 garlic flowers, chopped)
2 carrots
1 x 5 cm piece of fresh ginger
1 chicken bouillon cube
2 teaspoons soy sauce
2 tablespoons sherry vinegar
1 chicken breast
salt and pepper

Wash and halve the Chinese cabbage. Remove core and large ribs. Peel and chop the onions. Peel the carrots and cut into large stalks. Peel the ginger and cut into thin slices.

Place the Chinese cabbage, onions (or shallots and garlic flower), carrots, ginger and crumbled chicken stock cube in a large stewpot. Bring to the boil, season lightly with salt. Lower heat. Cook over medium heat for 1 h 15.

Season soup with soy sauce and sherry vinegar. Cut the chicken breast into small pieces. Add to the soup. Cook for a further 10 min.

Adjust the seasoning. Serve the Chinese cabbage soup piping hot.

From June 18, 2012 Tourne-Sol newsletter