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Ingredientes
- 1 1/2 lb cabbage such as Chinese napa or possibly swatow mustard cabbage (dai gai choy)
- 2 tsp vegetable oil
- 1 tsp fresh ginger chopped
- 4 c. unsalted vegetable stock Or possibly chicken broth Or possibly water
- 1/4 c. cider vinegar
- 1 tsp tamari soy sauce
- 1/4 tsp cayenne pepper or possibly to taste
- 1/2 lb soft tofu approximately Salt and freshly grnd black pepper
- 2 tsp cornstarch mixed with
- 2 Tbsp. cool water
- 1/4 c. egg beaters 99% egg substitute Or possibly 1 large egg beaten
Direcciones
- Wash the mustard cabbage and separate leaves to clean thoroughly. Cut coarsely and set aside.
- In a deep saucepan or possibly pot, heat the oil and stir-fry the ginger till aromatic, about 30 seconds. Add in the mustard cabbage and the stock, bring to a boil, and simmer over low heat for 40 min.
- Add in the vinegar, soy sauce, and cayenne, and simmer another 20 min.
- Cut the tofu into cubes and add in to the soup. Simmer another 10 min.
- Add in salt and pepper to taste. Pour the cornstarch mix into the soup and stir till it thickens. Turn off the heat and stir in the beaten egg with a fork just before serving.
- Notes:*Artisan New York, 1996. This mustard cabbage is most often used for making pickles, but it is also good when cooked for a long time in soup. The cabbage seems to sweeten with wilting and slow cooking, and its flavor mellows, so this is one vegetable you do not need to keep crisp. I have made this soup warm and sour because these flavors are so popular, and the hearty soup which results is great on a cool day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 40 | 33% |
| Total Fat 4.46g | 6% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1071mg | 45% |
| Potassium 403mg | 12% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.3g | 5% |
| Protein 6.45g | 10% |
