Step 1: Prepare the Nappa Cabbage. Begin by quartering the nappa cabbage, carefully removing the core, and separating the leaves. If you prefer quicker cooking, slice the leaves in half.

Step 2: Clean the Cabbage. Soak the cabbage leaves in a large bowl of cold salted water for 10 minutes. Rinse thoroughly under running water until clean.

Step 3: Slice the Carrots. Slice the carrots into 0.5 cm thick pieces, ensuring even cuts for a uniform texture.

Step 4: Boil the Stock. In a large pot, bring your chicken and pork stock to a boil over medium-high heat. Add the sliced carrots, cleaned nappa cabbage leaves, salt, and chicken bouillon powder.

Step 5: Simmer to Perfection. Reduce heat to a gentle simmer, covering partially with a lid. Cook for about 20 minutes until vegetables are tender.

Step 6: Serve and Enjoy. Remove from heat and ladle the warm soup into bowls. Serve hot, paired with steamed rice or crusty bread.