Nappa Cabbage, Soy Chicken and Shiitake Mushroom Soup

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Today’s a soupy day because it’s cold, and I need some light foods to eat after eating some pretty heavy stuff in the past two days, and I got extra left over vegetables this week to burn up!

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I really love nappa cabbage, it’s like this awesome and nice tasting soft cabbage (softer than the regular one, at least) that just goes so well in stir fry and soup, and here! In a past life, I remember this was made with some kind of chicken or something, so I thought I’d add a little soy protein to give it that feel!

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Of course, it’s not required of you to add that so don’t feel that you need to put it in. I think the soup tastes pretty good without it! You can even try replacing it with some other protein rich things like tempeh!

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Nappa Cabbage, Soy Chicken and Shiitake Mushroom Soup

1 tablespoon extra light olive oil
1 medium carrot
4-5 dried shiitake mushrooms, pre-soaked (or fresh without soaking)
2 cloves garlic
A small pinch Himalayan/sea salt
1/2 small nappa cabbage (approx 4 tightly packed cups)
A small handful dried soy protein chunks, pre-soaked
2 tablespoons white cooking wine
1 tablespoon cornstarch
2 teaspoons sesame oil
2 teaspoons rice vinegar/apple cider vinegar
1 teaspoon garlic powder
1 teaspoon flaked onions
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon ground mustard
1/4 teaspoon ground ginger
A small pinch red pepper flakes
A few sprinkles ground pepper
3 cups water
A large handful of spring mix greens (eg baby spinach, arugula, baby lettuce, baby kale etc)
1 scallion

Be sure to soak the shiitake mushrooms and dried soy protein chunks in water for about 2 hours. Then, drain out all the water, rinse, then drain again.

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In a small bowl, mix together the cooking wine, cornstarch, sesame oil, vinegar, garlic powder, flaked onion, ground mustard, salt, mustard, ginger, red pepper flakes and pepper. Chop the soy protein chunks into small strips and soak it in the sauce for 15-30 minutes.

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Chop the carrot in thin, small strips, de-stem the shiitake mushrooms and slice across to make thin slices, dice the garlic into pieces, and put it in a medium-large saucepan with a tablespoon of extra light olive oil and a pinch of salt.

Turn the heat to medium high (5-6) and allow it to heat up for about a minute, then stir and cook the carrot, mushroom and garlic for about 3 minutes.

Meanwhile, chop the nappa cabbage in small pieces. After 3 minutes, add the cabbage, stir and cook for another 2 minutes, then add the soy protein and sauce.

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Stir for a minute, then add 3 cups of water. I advise to pour the water in the bowl where the sauce was just to get any remaining sauce out. After pouring in the water, turn the heat on high and boil for about 8 minutes.

Finally, turn the heat off, add the greens and scallion after chopping it in small pieces, and stir around for a final minute, and serve.

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Nappa Cabbage, Soy Chicken and Shiitake Mushroom Soup
Serves: 3
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 medium carrot
  • 4-5 dried shiitake mushrooms, pre-soaked (or fresh without soaking)
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • ½ small nappa cabbage (approx 4 tightly packed cups)
  • A small handful dried soy protein chunks, pre-soaked
  • 2 tablespoons white cooking wine
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar/apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon flaked onions
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground ginger
  • A small pinch red pepper flakes
  • A few sprinkles ground pepper
  • 3 cups water
  • A large handful of spring mix greens (eg baby spinach, arugula, baby lettuce, baby kale etc)
  • 1 scallion

Instructions
  1. Be sure to soak the shiitake mushrooms and dried soy protein chunks in water for about 2 hours. Then, drain out all the water, rinse, then drain again.
  2. In a small bowl, mix together the cooking wine, cornstarch, sesame oil, vinegar, garlic powder, flaked onion, ground mustard, salt, mustard, ginger, red pepper flakes and pepper. Chop the soy protein chunks into small strips and soak it in the sauce for 15-30 minutes.
  3. Chop the carrot in thin, small strips, de-stem the shiitake mushrooms and slice across to make thin slices, dice the garlic into pieces, and put it in a medium-large saucepan with a tablespoon of extra light olive oil and a pinch of salt.
  4. Turn the heat to medium high (5-6) and allow it to heat up for about a minute, then stir and cook the carrot, mushroom and garlic for about 3 minutes.
  5. Meanwhile, chop the nappa cabbage in small pieces. After 3 minutes, add the cabbage, stir and cook for another 2 minutes, then add the soy protein and sauce.
  6. Stir for a minute, then add 3 cups of water. I advise to pour the water in the bowl where the sauce was just to get any remaining sauce out. After pouring in the water, turn the heat on high and boil for about 8 minutes.
  7. Finally, turn the heat off, add the greens and scallion after chopping it in small pieces, and stir around for a final minute, and serve.


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