Korean BBQ Chicken Cabbage Soup

 

This is an Asian-inspired chicken cabbage soup to be served over rice or ramen. 

Ingredients:

• 2 pounds of chicken tenderloins 
• 2 bottles (10 oz each) of your favorite San-J sauce (I used 1.5 bottles Korean BBQ and 1/2 bottle of Szechuan).
• 1 jar of Heinz (18 oz) beef gravy
• 1 head of green cabbage 
• 2 jars Mezzetta sun-dried tomatoes (8 oz each)
• 2 cups filtered water
• 1 can La Choy (14 oz) bean sprouts (optional)
• Garnish: spring onions, cashews or sesame seeds (optional). 

Directions:

1. Rinse chicken and cut it into 1-inch square, or bite-sized, pieces.
2. Add it to an instant pot or Dutch oven.
3. Cut cabbage into 1/4-inch ribbons and add it to the chicken.
4. Pour San-J sauce, Heinz gravy and water over mixture.
5. Cook on high pressure for 40 minutes, if using instant pot. Or, cook over medium heat (6) for 40 minutes, if using Dutch oven, stirring regularly.
6. Begin rice recipe, if using.
7. Add bean sprouts, and sun-dried tomatoes to the soup when finished cooking. Stir.

Serve over cooked rice or ramen noodles. 

Ratio of rice to soup 1:3. 

Garnish with spring onions and cashews or sesame seeds (optional).