Won Bok Soup

• 4 cups soup stock
• 1 won bok (about 1 lb.) sliced
• salt
• ajinomoto

Make soup stock by boiling pork bones or chicken bones, neck and feet for about 1 hour. Add stem part of cabbage to soup stock first, then leafy part. Season to taste and serve. For variations use mustard cabbage, Chinese squash, or watercress, abalone liquid and sliced abalone, cooked ham slices, or fish cake balls.