This is a spin-off of a soup a friend of mine made that was fabulous. I had most of the ingredients and another friend wanted to go to the Asian specialty store where I could get the rest of the ingredients. It’s so simple, but it is delicious!
1/2 Napa cabbage
1 package tofu
1 package mushrooms
2 large carrots, diced
4 cups water/stock
Optional: 3-4 pounds chicken/duck/beef
Step 1: Dice the cabbage, mushrooms, tofu and carrots.
Step 2: Cook the veggies in order of hardness, carrots first, then cabbage, then mushrooms. Add the stock and any seasonings you like. I used veggie stock and put some extra chicken stock and black pepper in for spice.
The broth is simple but complex. You should try it first, then add salt or other spices to taste. The tofu adds a punch of protein, making this a perfect well-rounded meal for a vegetarian or vegan.
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