Chinese Vegetable Soup

60 minutes Prep: 20 minutes Cook: 40 minutes

34 calories per serving view nutrition facts

4-8 servings suggest servings

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Ingredients

10	cups	water
1 1/2	cups	beef-mushroom freezer mix	liquid
1/4	cup	soy sauce, tamari	low sodium
1/4	cup	sherry	optional
3	each	garlic cloves	crushed
1	tablespoon	ginger root	fresh, grated
2	packages	mushrooms, shitake	dried
1	each	onion	cut in wedges
1	bunch	scallions, spring or green onions	cut in 1inch pieces
3	each	celery	sliced
1/2	pound	chinese cabbage	sliced
1/2	pound	soba noodles

Directions

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes.

Meanwhile, put 10 cups water in a large soup pot.

Add tamari, sherry, ginger, and garlic.

Bring to a boil.

Add onion wedges.

Reduce 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 15 minutes, add noodles, and cook an additional 10 minutes.

Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people.

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Nutrition Facts

Serving Size 715g

Amount per Serving

Calories 34 6% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 87mg	4%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 2.0g	4%

Vitamin A	53%		Vitamin C	51%
Calcium	11%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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