Prep Time:
20 Minutes
Cook Time:
30 Minutes
Yield:
Appoximately 2 Quarts
This recipe is an adaptation of the original vegetarian dish. For best results, make this soup in advance and let it sit in the fridge overnight.
INGREDIENTS
2 Tbsp Canola Oil
½ Small Yellow Onion, Thinly Julienned.
3 Large Cloves Garlic, Thinly Sliced.
2-inch Segment of Ginger, Washed, Peeled, and Thinly Julienned.
1 Small Purple Top Turnip, Washed, Peeled, Cut into 8 Wedges, Then Sliced Thinly Widthwise
2 Cups Napa Cabbage, Core Removed, Thinly Sliced
2 Chicken Thighs, Fat Removed, Cut into Strips then Diced
2 Bay Leaves
5 Cups Chicken Stock, Fresh or Boxed.
Soy Sauce, to Taste
Ground Black Pepper, to Taste
DIRECTIONS
- Heat oil in stockpot. Add onions and cook until soft.
- Add garlic, ginger, and turnip slices, stirring consistently, until everything is soft.
- Add napa cabbage, chicken thigh, bay leaves, and chicken stock and simmer on low for at least 20 minutes. Season to your preference with soy sauce and pepper.
- For best results, let the soup sit in the fridge overnight.
Tip: The authentic version of this soup is called "Tinola." It's made with chayote squash. Bok choy and more ginger than most American palates can handle. If that sounds appealing, remove the chicken, substitute chayote or green papaya for the turnips, Bok choy for the napa cabbage and double the ginger.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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