This basic cabbage soup fed us for at least three days, with various different ingredients added to mix it up — fishballs, udon, frozen prawns, dumplings, whatever you wish.
Serves 6
Ingredients
2 sachets of hondashi
2 1/2 tablespoons sake
2 1/2 tablespoons mirin
3 tablespoons soya sauce
8 cups water
3-4 slices ginger
2-3 large carrots
1 Chinese cabbage, cut into large pieces
Spring onions, green parts sliced for garnish, white parts for the soup
Add hondashi, sake, mirin, soya sauce and water to your largest pot and bring to a boil.
To the broth, add carrots, white part of spring onions and ginger, and simmer for about 10 minutes.
Add the cabbage and simmer for another 20 minutes. Taste and add more soya sauce if needed.
Use your discretion on when to add fishballs and prawns (depending on if they are frozen). Cook dumplings and udon separately, if using, and add to the soup in the bowl.