Ch Ing Ts Ai Ma Ku T Ang Mushroom And Cabbage Soup Recipes

HEALING MUSHROOM AND CABBAGE SOUP

Steps:

• Slice mushrooms, if using shiitake discard the stems or save for stock.
• Heat coconut oil in a large pot over medium heat.
• Add onions and celery and sauté for 5 minutes or until translucent.
• Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
• Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
• Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
• Simmer covered for 30 minutes to develop flavors.
• Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
• Taste to adjust salt.
• Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.

ASIAN CABBAGE SOUP

Steps:

• In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
• Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
• Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
• While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
• Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
• Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
• Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!

CABBAGE AND MUSHROOM SOUP

Steps:

• Heat 1/4 cup broth in large saucepan. Add onions, mushrooms and garlic, sauteeing till onions are soft, 3 minutes.
• Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.

CH'ING TS'AI MA KU T'ANG MUSHROOM AND CABBAGE SOUP

Steps:

• Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
• Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.
• Season and serve.
• Note: Mustard greens, watercress, lettuce may be used instead of bok choy. add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.