![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/37.jpg\" "\\"37\\"")
<\/a><\/p>\nGinger Soup with Napa Cabbage and Bacon<\/strong> People are very aware of seasonal vegetables and fruits in Japan, and they tend to associate certain vegetables and fruits with a certain season. Napa cabbage is considered a winter vegetable in Japan, and they often enjoy it in soup, nabe (hot pot), and other hot dishes that you cook over a low heat for several hours. I feel like I see napa cabbage at the grocery store all year around in the US and not just in the cold season. Well, it puzzles me, but I’m not complaining. I love napa cabbage and I like to use it for not only hot dishes but also for salad and other things like this<\/a>. But when it gets cooler I like to make soup wit it. My mom used to make great napa cabbage bacon soup and I always loved these two ingredients together in the soup. Here is my napa cabbage and bacon soup with an additional flavor from ginger. This is simple and comforting.<\/p>\n Ginger soup with napa cabbage and bacon: napa cabbage, ginger, bacon, shrimp, water, milk, chinese chicken soup base, chicken base, salt, pepper, corn starch (for thickening)<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u767d\u83dc\u3068\u30d9\u30fc\u30b3\u30f3\u306e\u751f\u59dc\u30df\u30eb\u30af\u30b9\u30fc\u30d7<\/strong> \u65e5\u672c\u3060\u3068\u767d\u83dc\u3001\u3063\u3066\u3044\u3063\u305f\u3089\u51ac\u306e\u91ce\u83dc\u306e\u30a4\u30e1\u30fc\u30b8\u306a\u306e\u3060\u3051\u308c\u3069\u3001\u3053\u3061\u3089\u3067\u306f\u5e74\u4e2d\u30b9\u30fc\u30d1\u30fc\u3067\u898b\u304b\u3051\u308b\u3088\u3046\u306a\u6c17\u304c\u3059\u308b\u3002\u3002\u3002<\/p>\n \u3067\u3082\u3001\u5c11\u3057\u5bd2\u304f\u306a\u3063\u3066\u304f\u308b\u3068\u767d\u83dc\u306e\u30b9\u30fc\u30d7\u304c\u98f2\u307f\u305f\u304f\u306a\u308b\u306e\u306f\u3084\u3063\u3071\u308a\u65e5\u672c\u4eba\u3060\u304b\u3089\u304b\u3057\u3089\u3093\uff1f<\/p>\n \u6bcd\u304c\u6614\u3088\u304f\u51ac\u306b\u306a\u308b\u3068\u4f5c\u3063\u3066\u304f\u308c\u305f\u306e\u304c\u767d\u83dc\u3068\u30d9\u30fc\u30b3\u30f3\u5165\u308a\u30b9\u30fc\u30d7\u3002 \u4eca\u56de\u79c1\u304c\u4f5c\u3063\u305f\u767d\u83dc\u3068\u30d9\u30fc\u30b3\u30f3\u306e\u30b9\u30fc\u30d7\u306f\u30df\u30eb\u30af\u3092\u8db3\u3057\u3066\u3001\u3057\u304b\u3082\u305f\u3063\u3077\u308a\u306e\u751f\u59dc\u5165\u308a\u3002 \u30b7\u30f3\u30d7\u30eb\u3060\u3051\u3069\u307b\u3063\u3068\u3059\u308b\u5473\u3002<\/p>\n \u6d77\u8001\u3082\u4ed5\u4e0a\u3052\u306b\u5165\u308c\u3066\u3002<\/p>\n studio r<\/a>\u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Ginger Soup with Napa Cabbage and Bacon October 8, 2011 People are very aware of seasonal vegetables and fruits in Japan, and they tend to associate certain vegetables and fruits with a certain season. Napa cabbage is considered a winter vegetable in Japan, and they often enjoy it in soup, nabe (hot pot), and other […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,9,12],"tags":[],"class_list":["post-22183","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22183"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22183\/revisions"}],"predecessor-version":[{"id":22214,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22183\/revisions\/22214"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOctober 8, 2011<\/em><\/p>\n
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\n\u3053\u3061\u3089\u306e\u666e\u901a\u306e\u30c1\u30ad\u30f3\u30b9\u30fc\u30d7\u306e\u7d20\u3068\u4e2d\u83ef\u98a8\u306e\u30b9\u30fc\u30d7\u306e\u7d20\u3092\u4e21\u65b9\u5165\u308c\u3066\u307f\u305f\u3002<\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"