Corned Beef Soup

Ingredients

• 2 lb corned beef
• 1 lb cabbage
• 10 oz celery
• 12 oz daikon
• 8 oz carrot
• 10 oz potato
• 3 oz ginger
• 14 oz chicken broth
• 8 cup hot water
• 2 tablespoon light soy sauce
• 1.5 tablespoon rice vinegar
• 2.5 tablespoon sugar
• 1 tablespoon oyster sauce
• 2 teaspoon chili oil

Steps

1. 1

   Remove the corned beef from its packaging and drain, if needed.

2. 2

   Cut off the amount of cabbage needed and rinse in a bowl of clean water. Slice in half so you have 2 large pieces.

3. 3

   To a small bowl, add the light soy sauce, rice vinegar, sugar and oyster sauce. Mix thoroughly until combined. Taste and adjust as needed. Stir in the chili oil.

4. 4

   In a large pot or wok, add enough water to full submerge the corned beef. Place the beef inside, turn the heat to high and cover.

5. 5

   To a large stock pot, add the chicken broth, hot water, ginger and corned beef. Cover and turn heat to high to bring to boil.