This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
Per Serving: 161 calories; protein 10.8g; carbohydrates 26g; fat 4.9g; cholesterol 4.5mg; sodium 4141.4mg.