Asian Cabbage Soup Recipe

Ingredients for Asian Cabbage Soup

• 6 cups water
• Dried Shiitake Mushrooms
• Scallion Top
• Carrot
• Daikon Radish
• Fresh Gingerroot
• Olive Oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 medium head of cabbage, thinly sliced
• 1-2 tablespoons chili paste
• 2 tablespoons soy sauce
• Hijiki Seaweed

How to Make Asian Cabbage Soup

1. In a small saucepan, combine 2 cups of water and 8 ounces of shiitake mushrooms. Bring to a boil.
2. Remove from heat and let soak for 15-20 minutes, or until softened.
3. Strain the soaking liquid into a 2-quart pot. Set the mushrooms aside.
4. 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.
5. Cover, bring to a simmer, and cook gently for 30 minutes.
6. Strain the stock, discarding the solids, and return the clear broth to the soup pot.
7. While the stock simmers, heat 2 tablespoons of oil in a heavy skillet over medium heat. Add 2 large onions, thinly sliced.
8. Cook for 15 minutes, stirring frequently, until the onions are deeply caramelized and browned.
9. Add 4 cloves of minced garlic and sauté for 3 minutes.
10. Stir in 1 tablespoon grated fresh ginger, 1 medium head of cabbage (thinly sliced), and 1 cup of chopped carrots.
11. Cook, stirring often, until the cabbage is tender-crisp, about 10 minutes.
12. 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.
13. Remove and discard the stems from the soaked shiitake mushrooms.
14. Thinly slice the shiitake caps and add them to the soup. Reheat until just simmering.
15. Ladle the soup into bowls.
16. Garnish with 1 tablespoon of hijiki seaweed (optional) and/or chopped scallions.
17. Enjoy!