Ch Ing Ts Ai Ma Ku T Ang Mushroom and Cabbage Soup
Warm, nourishing, and brimming with umami, Ch Ing Ts Ai Ma Ku T Ang Mushroom and Cabbage Soup is a delightful blend of Asian-inspired flavors that will soothe your soul. Featuring tender shiitake mushrooms, crisp Chinese (Napa) cabbage, and a fragrant medley of ginger, garlic, and sesame oil, this wholesome soup is a perfect balance of light yet satisfying. Simmered in a rich vegetable broth and seasoned with soy sauce and white pepper, it highlights the simplicity and depth of traditional Chinese-style soups. Make it vegan-friendly or add soft tofu for added protein, and garnish with fresh scallions for a burst of freshness. Ready in just 35 minutes, this quick and healthy recipe is ideal as a cozy starter or a light main dish. Perfect for fans of Asian cuisine searching for an easy, plant-based soup full of flavor!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams shiitake mushrooms
- 300 grams Chinese cabbage (Napa cabbage)
- 1 liter vegetable broth
- 10 grams ginger
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks scallions (green onions)
- 200 grams tofu (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
Directions
Step 1
Rinse and soak the shiitake mushrooms in warm water for 20 minutes if they are dried. Once rehydrated, remove the stems and slice the caps thinly. If fresh, simply clean and slice the mushrooms.
Step 2
Wash and chop the Chinese cabbage into bite-sized pieces.
Step 3
Peel and thinly slice the ginger, and mince the garlic cloves.
Step 4
If using tofu, cut it into small cubes and set aside.
Step 5
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté for 1-2 minutes until aromatic.
Step 6
Pour in the vegetable broth and bring it to a gentle boil.
Step 7
Add the sliced mushrooms, chopped cabbage, and tofu (if using) to the broth. Stir to combine.
Step 8
Season with soy sauce, salt, and white pepper. Reduce the heat to low and let the soup simmer for 10-12 minutes until the cabbage is tender.
Step 9
Slice the scallions thinly and add them to the soup for the last 2 minutes of cooking.
Step 10
Taste and adjust the seasoning if necessary. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1717.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 785.4 |
| Total Fat 33.8g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4922.8mg | 0% |
| Total Carbohydrate 88.9g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 23.7g | |
| Protein 44.2g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 997.5mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 3212.4mg | 0% |
Source of Calories