ASIAN CABBAGE SOUP
Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Greens
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
- Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
- Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
- While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
- Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
- Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
- Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!
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Fari Rukaya
[email protected]I made this soup for my family and they all loved it! It's a great way to get your kids to eat their vegetables.
TheBlueBear Developer
[email protected]This soup is a great way to use up leftover cabbage. It's also a very affordable meal to make.
Khadijat Aliyu Masu
[email protected]I followed the recipe exactly and the soup turned out great! The cabbage was tender and the broth was flavorful. I served it with some steamed rice and it was a delicious and satisfying meal.
James Greene
[email protected]This soup was a disappointment. The broth was bland and the cabbage was overcooked. I wouldn't recommend this recipe.
Raja Kabeer
[email protected]I love this soup! It's so light and flavorful. I usually add a bit of extra ginger and garlic to give it a bit of a kick.
Malon Wanyonyi
[email protected]This soup is so easy to make and it's always a hit with my family. The cabbage and carrots are cooked perfectly and the broth is flavorful and comforting.
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[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I think it needed more vegetables or maybe some protein to make it more substantial.
Hannetjie Kitching
[email protected]I'm not a huge fan of cabbage, but this soup was surprisingly good! The broth was flavorful and the cabbage was tender and flavorful. I'll definitely be making this again.
Cory McNaught
[email protected]Great recipe! The soup was flavorful and the cabbage was cooked perfectly. I served it with some steamed rice and it was a delicious and satisfying meal.
Fatima Butt
[email protected]This soup was a bit bland for my taste. I think it needed more seasoning or perhaps some fresh herbs to brighten it up.
Patience Avre 18
[email protected]Loved the simplicity of this soup. The cabbage and carrots provided a nice crunch, while the broth was flavorful and comforting. I added a few drops of sesame oil at the end for an extra boost of flavor.
Tahir Boy
[email protected]Easy to make and delicious! I used bok choy instead of napa cabbage and it worked great. The soup was light and flavorful, perfect for a quick and healthy meal.
Aaditya Bishwarkma
[email protected]This soup was a hit with my family! The flavors were incredibly well-balanced and the cabbage added a delightful crunch. I added a bit of extra ginger and garlic for a bit of a kick, and it turned out perfectly. Definitely a keeper!