Mung Bean And Chinese Cabbage Soup

Recipe Ingredients

6		Dried shiitake mushrooms
		Water - as needed
2 tablespoons	30ml	Safflower oil
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Minced garlic
6 cups	1422ml	Thinly-sliced Chinese cabbage
1 cup	237ml	Shallots in half moons
2 cups	474ml	Julienned quartered red pepper
8 oz	227g	Fresh mung bean sprouts - rinsed well,
		And patted dry
6 cups	1422ml	Vegetable stock
2 tablespoons	30ml	Tamari
		= (or soy sauce)
2 tablespoons	30ml	Mirin
		= (or dry sherry)
1 tablespoon	15ml	Toasted sesame oil
1 cup	62g / 2.2oz	Diagonally thinly-sliced green onions

Recipe Instructions

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.

Source:
The Vegan Chef at http://www.veganchef.com

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