Cabbage

Heartier cuts with thicker cores will last longer in the soup, so give it some more time to cook. The leafy sections, though, tend to get coated with too much chili oil, so I prefer to leave them for the end. The trick is to first bring your pot to a rapid boil, and then rinse the greens off at the point of the boil (since the oil, being thicker, will move away from the bubbles) before putting the greens on your plate.