Baby cabbage in soup

Overview

A simple and delicious quick dish. Cut it evenly to create a banquet effect.

The main materials are ready.
Wash the baby cabbage and cut into small strips, and cut the preserved eggs and yellow bell pepper into cubes. Take a piece of tonkotsu soup cube and set aside.
Pour oil into the pot, add garlic cloves and chopped green onion, stir-fry, and fry the garlic slightly.
Add water to the pot, put the tonkotsu soup cubes in, and cook to make tonkotsu soup.
Add the baby cabbage and cook for about a minute.
When the baby cabbage becomes soft, take it out and place it on a plate.
Add diced yellow bell pepper and preserved egg to the blanched baby cabbage soup. Cook briefly and add salt according to personal taste. Because there is salt in the tonkotsu soup cube, it is recommended not to add it.
Slightly reduce the soup and pour it over the baby cabbage, then add a little dried shrimps.