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Green Jade Soup Recipe
|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|
Calories 268 Calories from Fat 45
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1040.3 mg43.3%
Total Carbohydrates 45 g15.1%
Dietary Fiber 13.4 g53.5%
Sugars 6.2 g
Protein 19 g37.5%
Vitamin A 683.4% Vitamin C 155%
Calcium 48.4% Iron 51.8%
*Based on a 2000 Calorie diet
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.