Braised Chinese Cabbage in Broth
1 whole Hard Boiled Egg (chopped)
1 whole Hard Boiled Egg (egg yolk removed, chopped)
2 whole Baby Cabbages (cut into quarters)
2 cups Low-Sodium Chicken Broth
4 whole Dried Mushrooms (soaked until tender and finely chopped)
2 whole Garlic Cloves (minced)
1 whole Ginger (small piece, minced)
2 cups water
1 – In a pan heat up chicken broth, water, 1 cup of the mushroom soaking water, mushrooms, garlic, and ginger.
2 – Once the liquid boils, reduce heat to medium and add the quartered cabbages and cook for 5 minutes while covered, or until the cabbage is tender.
3 – Add chopped eggs and cook for another minute. Serve immediately.