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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.

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