Squid Ball and Cabbage Soup

Overview

Simple and quick soup

Soak and wash the cabbage.
Cut into shreds with a knife.
Prepare some shredded ginger and chopped green onion.
The deep sea ink cuttlefish balls taken out from the refrigerator do not need to be defrosted.
Put an appropriate amount of water in a small soup pot, add shredded ginger and cuttlefish balls.
After boiling, continue cooking until the cuttlefish balls float for about three to five minutes.
Add shredded cabbage and continue cooking for about three minutes.
Adjust salt and a few drops of sesame oil.
Finally add the chopped green onions and turn off the heat.
Finished product picture.
Finished product picture.