Hot and Sour Soup with Cabbage Stalks

1. 1

   Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width.

2. 2

   Cut the carrot into thin strips so that it cooks through quickly.

3. 3

   Match the length with the Chinese cabbage.

4. 4

   Dissolve the katakuriko in double the amount of water.

5. 5

   Put the ground meat into a pot, and stir-fry over medium heat using chopsticks.

6. 6

   When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry.

7. 7

   Pour in 700 ml of water.

8. 8

   When it starts to boil, skim off the scum, and simmer for about 3 minutes.

9. 9

   Add the seasonings, and adjust the taste.

10. 10

    Add the katakuriko dissolved in water to thicken.

11. 11

    Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil.

12. 12

    Sprinkle scallions for garnish, and it's done.

13. 13

    Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.

* Per serving · 4 servings · Values may vary.