Chinese noodle soup with cabbage and ginger from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 128) by Mark Bittman

  • scallions
  • carrots
  • celery
  • garlic
  • fresh ginger
  • onions
  • parsley
  • grapeseed oil
  • egg noodles
  • stock
  • Chinese cabbage
  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, and cabbage or bok choy for napa cabbage.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, and cabbage or bok choy for napa cabbage.

  • whitewoods on June 16, 2019

    I played around with the ingredients on this one a little because so many variations were given in the book. I basically used all of the ingredients listed here except that I couldn't find thin Chinese egg noodles. I found thin Chinese noodles but no egg in them. They were kind of bland--maybe egg noodles would have been better. I guess the only other alterations I did were: adding a few mustard greens and some shredded cooked chicken and using a lot of ginger--or maybe it was the suggested amount. I didn't really measure. But even with real chicken included, the result was just okay. *Edit. This is one of those recipes where the flavor improves greatly in the refrigerator. I wound up really enjoying this one during subsequent lunches.

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