Chinese Cabbage and Tofu Soup
This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.
Recipe information
Yield
4 to 6 servings
Ingredients
1 tablespoon olive oil
1 large onion, quartered and thinly sliced
2 cups firmly packed, finely shredded napa or savoy cabbage
3/4 cup thinly sliced small white mushrooms
One 6-ounce can sliced water chestnuts, undrained
One 32-ounce carton low-sodium vegetable broth, or 1 recipe Asian Mushroom Broth (page 15)
2 tablespoons dry sherry or red wine
2 teaspoons reduced-sodium soy sauce
Freshly ground pepper to taste
1 cup snow peas, trimmed and halved
8 ounces soft or firm tofu, cut into 1/2-inch dice
Preparation
Step 1
Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.
Step 2
Add the remaining ingredients except the snow peas and tofu. Bring to a rapid simmer, then lower the heat. Cover and simmer over low heat for 10 minutes.
Step 3
Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 117
Step 6
Total fat: 5g
Step 7
Protein: 5g
Step 8
Fiber: 4g
Step 9
Carbohydrate: 14g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 415mg
