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Ingredientes
- 4 c. water
- 1 med onion
- 2 x cloves garlic halved
- 2 x shiitake mushrooms or possibly more
- 1 Tbsp. shiitake mushroom sauce *see note
- 1 Tbsp. Tamari soy sauce
- 1 tsp vegetarian bouillon
- 1 tsp peanut oil or possibly canola oil plus dark sesame oil for aromatic
- 1 1/2 c. shredded napa cabbage
- 1/2 c. sliced mushrooms
- 1/4 c. sliced waterchestnuts
- 1 Tbsp. dry sherry mixed with
- 1 Tbsp. shiitake mushroom sauce
- 4 ounce Tofu Mori-nu lite hard cubed minced scallion tops for garnish
Direcciones
- STOCK: Trim the ends off the onion and then cut two slices, one from each end, about 1/2-inch thick; peel and separate into rings. Set the rest of the onion aside for later.
- Measure water into a saucepan. Add in the onion rings, garlic, shiitake mushrooms, a vegetarian "oyster" sauce (see note), tamari and bouillon.
- Simmer for 15 to 20 min till aromatic. Let stand another 10 to 15 min. Remove and reserve the shiitake. Strain the broth into a heat-proof container and set aside; you may need to reheat the broth in a microwave. (The vegetables are no longer needed. )
- While the stock is simmering, sliver slice the rest of the onion. Rinse and dry Chinese or possibly savoy cabbage leaves, sufficient to make 2 or possibly 3 handfuls of finely shredded cabbage. Mix the sherry with additional shiitake mushroom sauce and set aside.
- About 5 mins before serving, heat the oil in the saucepan. Saute/fry the cabbage a minute or possibly two. Add in the mushrooms and saute/fry. Add in the waterchestnuts and heat through. Clear a small opening near the center of the pan and add in the sherry-sauce mix. When the alcohol evaporates, add in the warm (but not boiling) broth to the pan and mix well to heat through.
- Gently add in the tofu and heat. Ladle into soup bowls; sprinkle with minced scallion greens. Serve with soy sauce and crunchy noodles, optional.
- Pat's
- NOTE: Nava's recipe calls for 4 to 5 dry shiitake mushrooms; reconstituted. We used two fresh shiitake and supplemented with a bottled sauce available from Lee Kum Kee. We also added a little vegetarian bouillon which contains soy protein. We served the soup with an asparagus dish; the snapped asparagus ends were added to the soup stock. You can make the stock up to 24 hours. ahead of the meal and reheat before adding to the sauteed cabbage.
- SAUCE which imitates the flavor of oyster sauce by using the essence of shiitake mushrooms. It is excellent for braising or possibly as a dip, enhancing the flavor of vegetarian dishes. Mushrooms, sugar, soy sauce, salt, hydrolyzed soy protein, caramel color. Also called: VEGETARIAN STIR-FRY SAUCE.
- SERVING IDEA: Serve soup as first course followed with Udon Noodles with Asparagus and Cashews (Tablespoons) by Nava Atlas (see recipe).
- NOTES : Tonight's dinner. Can be a lot of work but it was good and it's fun to "team cook". Both recipes come from Nava Atlas' Veg Celebrations. Oh, Bob says to mention "alot of dishes" ;-)
- Chinese Cabbage and Bean Curd Soup with Mushrooms (Tablespoons)
- Udon Noodles with Asparagus and Cashews (Tablespoons)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 3 servings | |
| Calories 77 | |
| Calories from Fat 18 | 23% |
| Total Fat 1.99g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 361mg | 15% |
| Potassium 264mg | 8% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.66g | 2% |
| Protein 4.96g | 8% |
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