Vegetarian Recipe: Chinese Cabbage Tofu Soup

Courtesy Nava Atlas of Vegetarian Kitchen, from her cookbook Vegetarian Soups for All Seasons.

See the SV Review.

This light vegan cabbage soup is a great introduction to Asian-style vegetable stir-fries.

4 - 6 Servings: Ingredients:

• 1 Tblsp light olive oil
• 1 large onion, quartered and thinly sliced
• 2 cups firmly packed, finely shredded napa or savoy cabbage
• 3/4 cup thinly sliced small white mushrooms
• One 6 ounce can sliced water chestnuts, undrained
• One 32 ounce carton low-sodium vegetable broth, or 1 recipe Asian Mushroom broth (see below)
• 2 Tblsp dry sherry or wine
• 2 tsp reduced-sodiuim soy sauce
• Freshly ground pepper to taste
• 1 cup snow peas, trimmed and halved
• 8 ounces soft or firm tofu, cut into 1/2 inch dice

Directions:

1. Heat the oil in a large soup pot. Add the onion and saute over low heat until golden.
2. Add the remaining ingredients, except the snow peas and tofu. Bring to a rapid simmer, then lower the heat . Cover and simmer over low heat for 10 minutes.
3. Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.

Per Serving:

• Calories: 117
• Total fat: 5 grams
• Protein: 5 grams
• Fiber: 4 grams
• Carbohydrate: 14 grams
• Cholesterol: 0 mg
• Sodium: 415 mg