Green Jade Soup
|Dried shiitake mushrooms||4|
|Boiling water||1 Cup (16 tbs)|
|Vegetable stock/2 cubes vegetable bouillon dissolved in 6 cups water||6 Cup (96 tbs)|
|Grated fresh ginger root||1⁄4 Tablespoon|
|Thinly sliced carrot||1 1⁄2 Cup (24 tbs)|
|Thinly sliced leeks/Onions||1 1⁄2 Cup (24 tbs)|
|Chinese cabbage/Bok choy / kale||2 Cup (32 tbs)|
|Packed chopped fresh spinach||4 Cup (64 tbs), rinsed|
|Tofu cake||3⁄4 Pound, cut into 1/2-inch cubes (1 Cake)|
|Chopped scallions||2 Tablespoon|
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
Heat the stock or bouillon in a large soup pot.
When it comes to a boil, add the ginger, carrots, leeks or onions, and Chinese cabbage or other greens.
Lower the heat and simmer for about 10 minutes, until the vegetables are tender.
Drain the shiitake and add the soaking liquid to the soup.
Thinly slice the shiitake caps and stir them into the soup along with the spinach and tofu.
Cook for 5 minutes.
Add salt to taste.
Serve garnished with scallions and sesame oil, if desired.