Green Jade Soup
Green Jade Soup
4 dried shiitake mushrooms
1 C boiling water
6 C vegetable stock (or chicken)
1 1/2 T grated fresh ginger root
1 1/2 C thinly sliced carrot rounds AND/OR Beauty Heart Radish
3 C chopped bok choy, tatsoi, Chinese cabbage, kale, or broccoli
1 1/2 C thinly sliced leeks or onions
2 C firmly packed spinach or chard or Kale
1 cake tofu, cut into 1/2 inch cubes OR 1/2 pound cooked chicken cut into strips
salt
several drops dark sesame oil
1 green onion chopped as garnish - optional
1
Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes.
2
Bring stock to boil in large soup pot.
3
Add ginger, leeks/onions, bok choi/tatsoi and carrots. Lower heat and simmer 10 minutes, until vegetables are tender.
4
Drain mushrooms and add soaking liquid to soup.
5
Thinly slice shiitake caps and stir into soup with spinach and tofu/chicken; cook 5 minutes.
6
Add salt to taste.
7
Sprinkle soup with sesame oil and optional green onions.
Ingredients
4 dried shiitake mushrooms
1 C boiling water
6 C vegetable stock (or chicken)
1 1/2 T grated fresh ginger root
1 1/2 C thinly sliced carrot rounds AND/OR Beauty Heart Radish
3 C chopped bok choy, tatsoi, Chinese cabbage, kale, or broccoli
1 1/2 C thinly sliced leeks or onions
2 C firmly packed spinach or chard or Kale
1 cake tofu, cut into 1/2 inch cubes OR 1/2 pound cooked chicken cut into strips
salt
several drops dark sesame oil
1 green onion chopped as garnish - optional
