Mushroom and Chinese Cabbage Soup
Mushroom and Chinese Cabbage Soup has vegetables simmered until fall apart tender. In just 4 steps, you'll have a recipe you'll keep coming back to!
- 8 US cup water
- 300 g / 0.66 lb pearl mushrooms (washed and separated at the roots)
- 150 g / 0.33 lb vegetarian abalone (we get it from the Asian vegetarian shop)
- 170 g / 0.4 lb carrots (peeled and sliced)
- 2 dried honey dates (we get it from the Asian grocery store)
- 1 kg / 2.2 lb Chinese cabbage
- 30 g / 0.07 lb rock sugar (or to taste)
- 2 tsp salt (or to taste)
- 1 tsp vegetable stock powder
Bring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.
Cut the celery into 1.5 cm (0.6") wide segments and the cabbage into large pieces roughly 15 cm (6") long. Wash everything in cold salted water 3 times and drain in a colander.
Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot.Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.
Serve hot as is!
- Simmer low and slow. This helps the vegetables release their natural sweetness and soften.
- Use fresh produce. You'll get the most potent taste from the freshest ingredients.
- Opt for a vegetable stock. Doing so will give the Mushroom and Chinese Cabbage Soup extra flavor.
- You can use your favorite mushrooms and vegetables. Some great options include figs, jicama, red dates, corn and apple.
- For the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.
Calories: 109kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 980mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5633IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg