Chinese Cabbage and Bean Curd Soup with Mushrooms <t>
| Yield: | 3 Servings |
| Categories: | Asian, Soups, Vegetarian |
| 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 |
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