Lion's Head Soup

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* Exported from MasterCook *

 

Lion's Head Soup

 

Recipe By :Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 large dried Chinese black or shiitake mushrooms

1 tablespoon dark Chinesee soy sauce or Japanese soy

sauce

2 tablespoons dry sherry

2 tablespoons cornstarch

1/4 teaspoon roasted sesame oil

2 tablespoons peanut oil

1 tablespoon minced shallot

1 inch fresh ginger -- finely chopped

12 ounces napa cabbage -- cut crosswise into 1/2-inch strips

1 small carrot -- shredded

1 scallion -- (1 to 2) white and green parts, sliced

6 whole canned waterchestnuts -- chopped

8 ounces firm tofu -- squeezed and crumbled

1 tablespoon vegetable broth powder

or

2 vegetable bouillon cubes

 

Soak the mushrooms in warm water to cover until they are soft, about 20 minutes.

Drain the liquid and reserve it for another use. Discard the stems and cut the

mushroom caps into thin strips. Set aside.

 

Combine the soy sauce, sherry, and cornstarch in a small bowl. Stir in the

sesame oil. Set aside.

 

Heat the peanut oil in a Dutch oven over medium-high heat. Add the shallot and

ginger, and stir-fry for 30 seconds. Add the cabbage, stirring to coat it with

the oil. Mix in the carrot and scallions. Stir-fry until the vegetables are

wilted, 3 to 4 minutes. Add the water chestnuts, mushrooms, and tofu.

 

Add 4 cups water. Add the vegetable broth powder and bring the soup to a boil.

Simmer until the cabbage is tender, about 10 minutes.

 

Restir the soy sauce and cornstarch mixture. Blend it into the soup. Cook

until the soup thickens, 2 to 3 minutes, stirring constantly.

 

Serve immediately.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 130 Calories; 6g Fat (43.1% calories from

fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : Usually, lion's heads refer to big pork meatballs. But there are no

meatballs in this Chinese soup, because when I tried to use tofu in pplace of

the pork, my meatless meatballs disintegrated during cooking. Since I had

guests waiting to eat, I decided to ladle out the resulting chunky soup. Guests

raved over its warming Asian flavors and loved the combination of tender cabbage

with crisp water chestnuts. I surrendered to the kitchen gods and kept this

recipe as is.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0