Green Jade Soup
INGREDIENTS
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
Salt
Chopped green onions
Several drops dark sesame oil (optional)
DIRECTIONS
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
