Vermicilli in Pickled Cabbage Soup (雪菜汤米粉)

A simple vermicelli I prepared for our Saturday lunch. I had never heard about 雪菜 before I came to the State and learn to cook this from my hubby. The noodle soup is very tasty with some sourly flavor. It is very easy and quick meal for a busy day. Here's my simplified version.


  • 1 package of ready to serve pickled cabbage (雪菜)
  • 1 slice of ginger julienne
  • Some pork ( can be slice thinking or minced)
  • Soy sauce
  • Corn starch
  • about 2 cup of any soup base
  • about 100g of vermicelli
  • Soak vermicelli until soft, drained and set aside
  • Marinate pork with soy sauce and corn starch
  • Heat soup base with high heat, add in pork and cook until boiling.
  • Add in pickled cabbage and ginger and cook for another 2 minutes or until boiling again
  • Add in vermicelli and cook until the noodle is ready
  • Served it on bowl with a dash of white pepper and chilli's( optional)

1 comment:

Little Corner of Mine said...

I just had this soup cooked for me by a Chinese friend. I like it!