Mung Bean And Chinese Cabbage Soup

By á-174942

Ingredients

• 6 dried shiitake mushrooms
• Water as needed
• 2 tablespoons safflower oil
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 6 cups thinly-sliced Chinese cabbage
• 1 cup shallots in half moons
• 2 cups julienned quartered red pepper
• 8 ounces fresh mung bean sprouts rinsed well, and patted dry
• 6 cups vegetable stock
• 2 tablespoons tamari (or soy sauce)
• 2 tablespoons mirin (or dry sherry)
• 1 tablespoon toasted sesame oil
• 1 cup diagonally thinly-sliced green onions

Details

Servings 6

Preparation

Step 1

Place the dried shiitake mushrooms in a bowl, cover them with water, and leave to soak for 30 minutes. Remove the mushrooms from the soaking liquid, (reserve the liquid for later use), trim the stems from the mushrooms, and thinly slice them.

In a wok or large pot, heat the oil, and when hot add the ginger and garlic, and stir-fry for 1 minute. Add the Chinese cabbage, shiitake mushrooms, and shallots, and stir-fry for 3 additional minutes. Add the red pepper and bean sprouts and stir-fry for 2 minutes.

Add the reserved mushroom soaking liquid, vegetable stock, tamari, mirin, and toasted sesame oil, and bring to a boil. Allow the soup to boil for 5 minutes, stir in the green onions, and serve immediately.

This recipe yields 6 to 8 servings.