This Chinese cabbage lala soup is healthy and delicious. As I love Chinese (Napa) cabbage especially made into a soup (Chinese cabbage soup with glass noodles), this round, I added in fresh lala clams, tofu and some pork belly. The basic stock is made with dried shrimps, dried scallops and Chinese cabbage, all to simmer for about 30 minutes. Then lastly, add in the rest, tofu, pork belly and lala clams with some seasoning. Serve this light and nutritious soup immediately.

Cabbage Lala Soup

Healthy and delicious cabbage soup with fresh lala clams, tofu and some pork belly

Author Ann Low

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Ingredients

500 g Chinese cabbage - cut to thick strips
500 g lala
50 g dried shrimp
2 pcs dried scallops
3 cloves garlic
1800 ml water
100 g pork belly
1 block tofu - cut to small pieces
1 tsp chicken powder
1 tsp salt - or to taste

Instructions

Scrub lala clams with a brush and rinse under running water 2-3 times. Then add 1 tablespoon of water and soak lala clams in a large bowl with water for an hour. Then rinse them under running water and soak with salt and water again for another hour to ensure the clams are thoroughly clean (pushes sand out of their shells). Rinse and drain well.
Soak dried shrimp in water for 10 minutes and roughly chop (reserve shrimp water for later use). Soak dried scallops in warm water for 10 minutes (reserve scallop water for later use). Cut pork belly to strips and season with little sesame oil, salt and pepper. Leave it in the fridge or later use.
Heat up wok with some oil. Add garlic and dried shrimps, fry to aromatic. Throw in cabbage and for about 2 minutes. Add dried shrimp water, scallop water and water, bring to boil. Cover and simmer at medium heat for about 30 minutes or vegetables softened.
Lastly turn to high heat, add tofu, pork belly and lala clams. Cover and boil until lala clams open up (about 2 minutes) and it is done to serve immediately.