Ingredientes para Asian Cabbage Soup
- 6 cups water
- 8 ounces dried shiitake mushrooms
- 4 scallions (chopped), plus more for garnish
- 2 cups chopped carrots
- 1/2 cup diced daikon radish
- 2 tablespoons grated fresh ginger
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cloves minced garlic
- 1 medium head cabbage, thinly sliced
- 1-2 tablespoons chili paste
- 2 tablespoons soy sauce
- 1 tablespoon hijiki seaweed (optional)
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Cómo preparar Asian Cabbage Soup
- In a small saucepan, combine 2 cups of water and 8 ounces of shiitake mushrooms. Bring to a boil.
- Remove from heat and let soak for 15-20 minutes, or until softened.
- Strain the soaking liquid into a 2-quart pot. Set the mushrooms aside.
- Add 4 cups of water, 4 scallions (chopped), 1 cup chopped carrots, 1/2 cup daikon radish (diced), and 1 tablespoon grated fresh ginger to the mushroom soaking liquid.
- Cover, bring to a simmer, and cook gently for 30 minutes.
- Strain the stock, discarding the solids, and return the clear broth to the soup pot.
- While the stock simmers, heat 2 tablespoons of oil in a heavy skillet over medium heat. Add 2 large onions, thinly sliced.
- Cook for 15 minutes, stirring frequently, until the onions are deeply caramelized and browned.
- Add 4 cloves of minced garlic and sauté for 3 minutes.
- Stir in 1 tablespoon grated fresh ginger, 1 medium head of cabbage (thinly sliced), and 1 cup of chopped carrots.
- Cook, stirring often, until the cabbage is tender-crisp, about 10 minutes.
- Add the sautéed vegetables to the strained stock. Stir in 1-2 tablespoons of chili paste (adjust to taste) and 2 tablespoons of soy sauce.
- Remove and discard the stems from the soaked shiitake mushrooms.
- Thinly slice the shiitake caps and add them to the soup. Reheat until just simmering.
- Ladle the soup into bowls.
- Garnish with 1 tablespoon of hijiki seaweed (optional) and/or chopped scallions.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
43g
Fat
5g
Carbs
9g
