• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Chinese Cabbage and Bean Curd Soup with Mushrooms <t>

  • Recipe Submitted by on

Category: Soups, Asian, Vegetarian

 Ingredients List

  • -----------------------------------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.

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