Asian Cabbage Soup
A light Asian cabbage soup with tofu, bamboo shoots, and shiitake mushrooms. The cabbage, shiitake mushrooms, and bamboo are low in calories, while the tofu provides a satisfying protein boost.
Ingredients
- 280 g napa cabbage
- 2 stalks coriander
- 1 onion
- 1 Garlic clove
- 1 red chili pepper
- 425 g canned bamboo shoots
- 1 piece ginger (about 3 cm long)
- 1 tbsp Rapeseed Oil
- 100 g shiitake mushrooms
- 600 ml Vegetable Broth
- 175 g tofu
- 2 tbsp Red wine vinegar
- Salt
- Pepper
Instructions
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1.
Clean, wash and slice the cabbage into fine strips. Wash coriander and shake dry.
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2.
Peel onion and garlic and cut into strips or mince.
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3.
Wash and trim the chili pepper, then slice into rings.
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4.
Drain bamboo shoots in a sieve and slice them.
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5.
Peel ginger and cut into thin strips.
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6.
Heat oil in a pot. Sauté onions, ginger, and garlic for 3 minutes, add cabbage and chili, sauté for another 2 minutes.
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7.
Clean shiitake mushrooms with a brush and remove stems.
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8.
Slice the mushrooms and add them to the pot.
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9.
Add broth and coriander, simmer for 15 minutes.
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10.
Cube the tofu.
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11.
After 15 minutes add bamboo shoots to the soup and simmer for an additional 5 minutes.
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12.
Season with vinegar, salt, and pepper, then serve.
