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Chinese Cabbage And Bean Curd Soup With Mushrooms

Make Chinese Cabbage And Bean Curd Soup With Mushrooms at home with Stock, Water, Onion, Garlic, and Shiitake Mushrooms. Ready in about 45 min, it serves 3. Scale it up or down for the number of people at the table.

Ingredients

• Stock
• 4 cup
• 1
• 2 clove
• 2
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 4 oz

Method (preview)

1. 1

   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.

2. 2

   Set the rest of the onion aside for later.

3. 3

   Measure water into a saucepan.

4. 4

   Add the onion rings, garlic, shiitake mushrooms, a vegetarian "oyster" sauce (see note), tamari and bouillon.

5. 5

   Simmer for 15 to 20 minutes until aromatic.

6. 6

   Let stand another 10 to 15 minutes.

7. 7

   Remove and reserve the shiitake.

8. 8

   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. )

9. 9

   While the stock is simmering, sliver slice the rest of the onion. Rinse and dry

10. 10

    Mix the sherry with additional shiitake mushroom sauce and set aside.

11. 11

    About 5 mins before serving, heat the oil in the saucepan.

12. 12

    Saute the cabbage a minute or two.

13. 13

    Add the mushrooms and saute.

14. 14

    Add the waterchestnuts and heat through.

15. 15

    Clear a small opening near the center of the pan and add the sherry-sauce mixture.

16. 16

    When the alcohol evaporates, add the hot (but not boiling) broth to the pan and mix well to heat through.

17. 17

    Gently add the tofu and heat.

18. 18

    Ladle into soup bowls; sprinkle with chopped scallion greens. Serve with soy sauce and crunchy noodles, optional.

19. 19

    Mushrooms, sugar, soy sauce, salt, hydrolyzed soy protein, caramel color.

20. 20

    Also called: VEGETARIAN STIR-FRY SAUCE.

21. 21

    SERVING IDEA: Serve soup as first course followed with Udon Noodles with Asparagus and Cashews by Nava Atlas (see recipe).

22. 22

    NOTES: Tonight's dinner.

23. 23

    Can be a lot of work but it was good and it's fun to "team cook".

24. 24

    Both recipes come from Nava Atlas' Veg Celebrations.

25. 25

    Oh, Bob says to mention "alot of dishes";-)

26. 26

    Chinese Cabbage and Bean Curd Soup with Mushrooms

27. 27

    Udon Noodles with Asparagus and Cashews