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Chinese Vegetable Soup

 

Chinese Vegetable Soup recipe
154

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

10 cups water
1 ½ cups beef-mushroom freezer mix
liquid
*
¼ cup soy sauce, tamari
low sodium
*
¼ cup sherry
optional
*
3 garlic cloves
crushed
1 tablespoon ginger root
fresh, grated
2 packages mushrooms, shiitake
dried
*
1 onions
cut in wedges
1 bunch scallions, spring or green onions
cut in 1inch pieces
*
3 celery
sliced
½ pound napa (Chinese) cabbage
sliced
½ 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 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 715g (25.2 oz)
Amount per Serving
Calories 346% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 87mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 53% Vitamin C 51%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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