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Creamy Hakusai Soup

User Rating 3 Star Rating (1 Review)


It's a simple soup with hakusai cabbage and chicken.

Yield: 4 servings


  • 1 lb hakusai cabbage, cut into 2 inch wide pieces
  • 10 oz boneless chicken thigh, cut into bite-size pieces
  • 2 cup chicken soup
  • 1 cup milk
  • 2 Tbsp katakuriko or corn starch, mixed with 2 Tbsp of water
  • vegetable oil
  • salt and pepper to season


Heat some vegetable oil in a deep pan and saute chicken on medium heat until cooked through. Lightly season chicken with salt and pepper. Add 2 cup of chicken soup and hakusai in the soup and simmer on low heat for about 10 minutes or until softened. Add milk in the soup and bring to a boil. Pour the katakuriko mixture in the soup and stir quickly. Stop the heat. Season with salt and pepper to your preference.

User Reviews

 3 out of 5
, Member cyclegirl808

nice, light soup. ingredients always on hand. quick to put together. perfect for another cold day in okinawa. halved the recipe for lunch. used leftover chicken and chicken stock.

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