"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Jade Soup Recipe

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This recipe for Green Jade Soup, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 dried shiitake mushrooms
1 c. boiling water

6 c. vegetable stock
1 1/2 tbsp. fresh grated ginger
1 1/2 c. thinly sliced carrot rounds
1 1/2 c. thinly sliced leeks
2 c. chopped kale or Chinese cabbage
4 c. firmly packed rinsed, chopped spinach
1 cake of firm tofu, cut into 1/2 inch cubes
salt to taste

~ chopped scallions
several drops of dark sesame oil (optional)

Directions:
Directions:
Place the shiitake mushrooms and boiling water in a cover dish for about 10 mins.
Heat the stock in a lg soup pot. When it comes to a boil, add the ginger, carrots, leeks, and Chinese cabbage and/or kale. Lower the heat and simmer for about 10 mins, until the vegetables are tender.
Drain the shiitake mushrooms and add the soaking liquid to the soup. Thinly slice the shiitake caps and stir them into the soup along with the spinach and tofu. Cook for 5 mins. Add salt to taste.
~serve garnished with scallions and a drizzle of sesame oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I often use a cup of chinese cabbage and a cup of kale together. The soup is amazing with the sesame oil, but only a few drops are needed!

 

 

 

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