Cabbage and Mushroom Soup

This Cabbage and Mushroom Soup is a light yet hearty vegetarian dish, blending the umami flavor of mushrooms with the crispness of cabbage. Perfect for a comforting meal, it showcases the simplicity and depth of Chinese cuisine.

Ingredients

• Green cabbage - 200 grams, chopped
• Shiitake mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Vegetable broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Heat sesame oil in a pot over medium heat. Add minced garlic and ginger, sauté until fragrant, about 1-2 minutes.
2. Add sliced shiitake mushrooms to the pot, cooking for another 3-4 minutes until they soften.
3. Stir in the chopped cabbage and sauté for 2-3 minutes until slightly wilted.
4. Pour in the vegetable broth and add soy sauce, stirring to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the cabbage is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 5 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins C and K from cabbage, which support immune function and bone health.
• Mushrooms provide antioxidants and may support heart health.

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