Chinese Cabbage And Bean Curd Soup With Mushrooms

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* Exported from MasterCook *

 

Chinese Cabbage And Bean Curd Soup With Mushrooms

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 78

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MUSHROOM STOCK***

1 small onion -- halved

2 cloves garlic -- halved

8 dried shiitake mushrooms -- up to 10

2 tablespoons soy sauce or tamari -- or to taste

***REMAINING INGREDIENTS***

1 tablespoon canola oil

1 large onion -- quartered

and thinly sliced

2 1/2 cups finely shredded Chinese

OR savoy cabbage

1 cup small mushrooms -- thinly sliced

1/2 cup sliced water chestnuts

2 tablespoons dry sherry

OR white wine

1/2 pound tofu -- (bean curd)

cut into 1/4-inch dice

scallions -- green part only

thinly sliced -- for garnish

 

4 to 6 servings

 

Combine all the stock ingredients in a large heavy saucepan with 6 cups of

water and bring to a simmer. Simmer over moderate heat, covered, for 15

minutes. Remove from the heat and let stand another 15 minutes, then

strain the stock. Reserve the mushrooms. Trim and discard their tough

stems and slice the caps.

 

Heat the oil in a large soup pot. Add the onion and saute over low heat

until it is golden. Cover with the stock, then add the remaining

ingredients except the tofu and the scallions. Bring to a boil, then cover

and simmer over low heat for 10 minutes. Remove from the heat. Stir in

the tofu and let the soup stand for 30 minutes. Heat through before

serving, and top each portion with a bit of the scallion garnish.

 

Calories: 141, Carbohydrate: 16 g, Total fat: 4 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 416 mg

 

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