Chinese Cabbage and Bean Curd Soup with Mushrooms

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Title: Chinese Cabbage and Bean Curd Soup with Mushrooms
Yield: 3 Servings
Categories: *nava atlas, Asian, Soups, Vegetarian

Ingredients:

-----------------------------------STOCK-----------------------------------
4 c Water
1 md Onion
2 Cloves garlic; halved
2 Shiitake mushrooms; or more
1 tb Shiitake mushroom sauce;
-*see note
1 tb Tamari soy sauce
1 ts Vegetarian bouillon
1 ts Peanut oil; or 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 tb Dry sherry; mixed with
1 tb Shiitake mushroom sauce
4 oz Tofu Mori-nu lite firm;
-cubed
Chopped scallion tops; for
-garnish


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 the onion rings, garlic, shiitake
mushrooms, a vegetarian "oyster" sauce (see note), tamari and bouillon.
Simmer for 15 to 20 minutes until aromatic. Let stand another 10 to 15
minutes. 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 savoy cabbage leaves, enough to make 2 or 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 the
cabbage a minute or two. Add the mushrooms and saute. Add the
waterchestnuts and heat through. Clear a small opening near the center of
the pan and add the sherry-sauce mixture. When the alcohol evaporates, add
the hot (but not boiling) broth to the pan and mix well to heat through.
Gently add the tofu and heat. Ladle into soup bowls; sprinkle with chopped
scallion greens. Serve with soy sauce and crunchy noodles, optional.

Pat's NOTE: Nava's recipe calls for 4 to 5 dried 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 that 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 hrs. ahead of the meal and reheat before adding to the
sauted cabbage.

* Lee Kum Kee http://www.lkk.com/ carries a VEGETARIAN OYSTER FLAVORED
SAUCE that imitates the flavor of oyster sauce by using the essence of
shiitake mushrooms. It is excellent for braising or 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 by Nava Atlas (see recipe).

Kitpath 1998-Apr-26 PAT Hanneman's Kitchen (PER mc-SERVING: 78 Calories; 7g
Fat (24% calories from fat); 2g Fiber; 5g Protein; 10g Carbohydrate; 0mg
Cholesterol. )

Recipe by: Adapted from Nava Atlas, Vegetarian Celebrations

Posted to EAT-LF Digest by KitPATh on Apr 26,
1998