Green Jade Soup

4 dried shiitake mushrooms1 cup boiling water
6 cups vegetable stock
1 ½ tablespoon grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy, Chinese cabbage, or kale
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu, cut into ½ inch cubes
Chopped green onions
Several drops dark sesame oil (optional)

Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks or onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu; cook 5 minutes. Add salt to taste. Sprinkle with green onions and optional sesame oil. Six servings.

Moosewood Restaurant Cooks at Home

Return to Recipe Page