This Chinese Vegetable Soup #2 is an easy, delicious and healthy side dish perfect for Thanksgiving. It is super easy to make and doesn’t take up much of your time and stove space. It is also always requested at holiday meals and even kids like it. It’s adapted from a recipe I first tasted years ago at Marshall Fields’ tearoom in Chicago. Enjoy!
Ingredients used:
For 4 people
- 10 cup - Water
- 1 1/2 cup - Mushroom liquid
- 1/4 cup - Low Sodium Soy Sauce
- 1/4 cup - Sherry (optional)
- 3 cloves - Garlic (crushed)
- 1 tablespoon - Fresh Ginger Root (grated)
- 2 packages - Dried Shiitake Mushrooms
- 1 each - Onion (cut in wedges)
- 1 bunch - Green Onions (cut in 1" pc)
- 3 each - Celery (sliced)
- 1/2 pound - Chinese Cabbage (sliced)
- 1/2 pound - Soba Noodles (or buckwheat)
Recipe steps:
- In a bowl, pour 2 cups of hot water over the mushrooms and soak for 15 minutes.
- Meanwhile, put 10 cups of water in a large soup pot. Add soy sauce, sherry, ginger and garlic. Bring to a boil.
- Add onion wedges and reduce the heat.
- Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot broth.
- Chop mushrooms discarding tough stems and add to broth. Add remaining ingredients, except for the noodles.
- Simmer over low heat for 15 minutes and add noodles. Cook for an additional 10 minutes.
- Serve hot.
This Chinese Vegetable Soup #2 is the perfect Thanksgiving side dish for your holiday meal. Serve it as a main dish for four people, or as a first course with other Chinese food for eight people. You can also use fresh shiitake mushrooms if desired. Enjoy your meal!
