If you think of soup as just a warm-up to the main event, think again. A warm, hearty soup doesn't need to be full of cream or starchy vegetables. Many Asian soups are rich and filling and contain neither. It all starts with good stock, which couldn't be easier to make. This is one of my favourite soups. It's simple to make and the Chinese cabbage gives it a lovely depth. Make a double batch and keep the leftovers for breakfast, lunch or another dinner.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/79227516/Recipe-Superior-pork-belly-soup
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