From "Moosewood Restaurant Cooks at Home"

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Name: Green Jade Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 dried shiitake mushrooms; 1 cup boiling water; 6 cups vegetable stock or 2 cubes bouillon dissolved in 6 cups water; 1 1/2 tbs grated fresh ginger root; 1 1/2 cups thinly sliced carrot rounds; 2 cups Chinese cabbage, bok choy or kale; 4 cups firnly packed rinsed, chopped fresh spinach; 1 cake tofu cut into 1/2-inch cubes; salt to taste; chopped scallions; several drops dark sesame oil (optional)

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INGREDIENTS

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock ; or 2 cubes bouillon dissolved in 6 cups water
1 1/2 tbs grated fresh ginger root
1 1/2 cups thinly sliced carrot rounds
2 cups Chinese cabbage, bok choy or kale
4 cups firnly packed rinsed, chopped fresh spinach
1 cake tofu ; cut into 1/2-inch cubes
salt to taste
chopped scallions
several drops dark sesame oil ; (optional)

Servings

INSTRUCTIONS

Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.

Heat the stock or bouillon in a large soup pot. When it comes to a boil, add the ginger, carrots, leeks or onions, and Chinese cabbage or other greens. Lower the heat and simmer for about 10 minutes, when the vegetables are tender.

Drain the shiitake and add the soaking liquid to the soup. Thinly slice the shiitake caps and stir them into soup along with the spinach and tofu. Cook for 5 minutes. Add salt to taste.

Serve garnished with scallions and sesame oil, if desired.

NOTES

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Green Jade Soup

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock or 2 cubes bouillon dissolved in 6 cups water
1 1/2 tbs grated fresh ginger root
1 1/2 cups thinly sliced carrot rounds
2 cups Chinese cabbage, bok choy or kale
4 cups firnly packed rinsed, chopped fresh spinach
1 cake tofu cut into 1/2-inch cubes
 salt to taste
 chopped scallions
 several drops dark sesame oil (optional)

Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes. 
Heat the stock or bouillon in a large soup pot. When it comes to a boil, add the ginger, carrots, leeks or onions, and Chinese cabbage or other greens. Lower the heat and simmer for about 10 minutes, when the vegetables are tender. 
Drain the shiitake and add the soaking liquid to the soup. Thinly slice the shiitake caps and stir them into soup along with the spinach and tofu. Cook for 5 minutes. Add salt to taste. 
Serve garnished with scallions and sesame oil, if desired.

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Nutrition

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Serving Size: 1 Serving (627g)
Recipe Makes: 4 Servings

Calories: 113
Calories from Fat: 23 (20%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 2591.9mg		89 %
Potassium 858.2mg		23 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 13.6g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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