I really enjoy soup, and this Asian Savoy Cabbage and Shiitake Mushroom Soup from AICR is a great addition to the recipe box. A hearty vegetable soup with subtle Asian profiles of soy sauce, cilantro, and sesame oil provides a variety of healthy vitamin intake. Egg spirals add for a fun and tasty garnish that melds well into this well round veggie stew. This is a decadent but quickly easy soup that is sure to delight your taste buds. Another wholesome and nutritious dish brought to you from the American Institute for Cancer Research.
Ingredients
- 1 large egg
- 2 tsp. sesame oil (or peanut oil)
- 1/2 small- medium savoy or green cabbage, cut lengthwise, cored, sliced in 1/4 inch strips
- 2 medium-large carrots, cut in 1/4 inch slices
- 1/2 cup thinly sliced shiitake mushrooms
- 4 cups reduced-sodium vegetable stock
- 2 Tbsp. low-sodium soy suace
- freshly ground black peper
- 2 Tbsp. chopped fresh cilantro, garnish
In a small bowl, lightly beat egg. In a small skillet, heat oil over low-medium heat. Poour in egg and let evenly coat bottom of skillet.
Cook egg until set. Slide egg onto plate.
Roll up egg.
Slice into 1/4 inch rounds and set aside.
In a medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce, and a few grinds of black pepper. Cover pot and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.
Ladle soup into four warmed soup bowls. Place several egg rounds on surface of each bowl. Garnish with cilantro and serve.
Ingredients
- 1 large egg
- 2 tsp. sesame oil (or peanut oil)
- 1/2 small-medium savoy or green cabbage, cut lengthwise, cored, sliced in 1/4 inch strips
- 2 medium-large carrots, cut in 1/4 inch slices
- 1/2 cup thinly sliced shiitake mushrooms
- 4 cups reduced-sodium vegetable stock
- 2 Tbsp. low-sodium soy sauce
- freshly ground black pepper
- 2 Tbsp. chopped fresh cilantro, garnish
Directions
In a small bowl, lightly beat egg. In a small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4 inch rounds and set aside.
In a medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce, and a few grinds of black pepper. Cover pot and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.
Ladle soup into four warmed soup bowls. Place several egg rounds on surface of each bowl. Garnish with cilantro and serve warm.
Makes 4 servings.