A simple comforting vegetarian soup made using all fresh ingredients…baby bokchoy, shiitake mushrooms and napa cabbage, low on calories yet high on flavor!
Many times I take the easy way out & use ready soup stock…but here I decided to use the flavorful stalks of the Shitake mushrooms to create the broth for the soup with excellent results!!
Method:
Heat a tsp of oil, add minced ginger, garlic and 1 small finely chopped onion. Sauté for 2 minutes. Then add chopped mushroom stalks and cook for another minute. Add about 6 cups water and bring to boil. Simmer for 20 minutes.
Meanwhile thinly slice baby bokchoy, shitake mushrooms and the napa cabbage
After about 20’minutes…Strain water which has now become flavorful stock, and throw away the boiled veggies.
Now heat 2 tsp oil, add one small finely chopped onion and sauté till transparent. Add the sliced mushrooms and sauté for 2-3 minutes
Add the crunchy stem portion of the bokchoy and cabbage, reserving the front tender leaves to be added later. Cook for another 2 minutes.
Now pour in the strained stock, light soy sauce, rice wine vinegar, a small pinch of Ajinamoto (optional) and a slosh of cooking sake. Adjust salt to taste. Add a heaped tsp of cornstarch mixed in 2 tbsp water and 1/2 tsp sugar
Once the soup comes to boil, add the tender bokchoy leaves.
Follow by adding the tender cabbage leaves. Bring to boil once more
Add thinly sliced matchstick style tofu. Simmer for 2-3 minutes
Serve hot!
PS: You can also add boiled noodles..to make it a complete meal!
