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Soup & Stew
Asian
4 - 6 servings
0 minutes
10 minutes
6 cups soup stock
2 slices organic ginger
1/4 lbs. Napa cabbage, cut into 2 x 1/2 strips
1/2 onion, julienned
1/2 cup organic carrot, julienned
2 stalks organic green onions, cut into 1 1/2 strips
1/2 cup bean sprouts
1/4 cup mushrooms, sliced
3 dried black mushrooms, soaked and julienned
1/4 cup waterchestnuts, sliced
1 1/2 teaspoons sesame oil
2 1/2 tablespoons cornstarch paste (1 part cornstarch 2 parts water, thoroughly stirred)
1 dash white pepper to taste
Bring soup stock and ginger to a boil; cook for 1 1/2-2 minutes, then discard ginger.
Add the Napa Cabbage, onion, and carrot to the broth, and cook for 2 1/2 minutes.
Add the remaining ingredients, except the cornstarch solution, and cook for 1 minute.
Add the remaining ingredients, except the cornstarch solution, and cook for 1 minute.
