episode 3: waterless soup

Ingredients

• 1 small head Napa Cabbage (roughly chopped, about 500 g)
• 1 large Onion (roughly chopped)
• 2 small Apple (cored and diced, about 150 g total)
• 2 inch piece Ginger (peeled and minced, about 20 g)
• 4 cloves Garlic (peeled and minced)
• 1 medium Parsnip (roughly chopped, about 150 g)
• 2 medium Carrot (roughly chopped, about 150 g)
• 2 stalks Celery (roughly chopped, about 100 g)
• 1 about 1.5 kg Whole Chicken (rinsed, patted dry, cut into pieces)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Roughly chop the napa cabbage, onion, parsnip, carrots, and celery. Dice the apples, mince the ginger and garlic.

   Time: PT15M

2. Prep the Chicken

   Remove any giblets, rinse the whole chicken, pat dry, and cut into serving pieces.

   Time: PT10M

3. Layer in the Pot

   Place a bed of the chopped vegetables in the stock pot, then lay the chicken pieces on top. Sprinkle ginger, garlic, turmeric, oregano, salt, and pepper over everything.

   Time: PT5M

4. Simmer the Soup

   Set the pot over medium heat until a gentle simmer appears, then reduce to low, cover tightly, and cook for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: medium heat

5. Finish and Adjust

   After cooking, remove the chicken, shred or cut into bite‑size pieces, return to the pot, and taste for seasoning. Add more salt or pepper if needed.

   Time: PT10M

6. Serve

   Ladle the hot broth, vegetables, and chicken into bowls. Garnish with fresh herbs if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g