Prep 30 mins
Cook 15 mins
For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.
- 8 dried shiitake mushrooms
- 473.18 ml water
- 59.14 ml oil
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 2 celery ribs, diagonally sliced
- 0 head white cabbage, thinly sliced
- 2.46 ml salt
- 1892.72 ml vegetable broth
- 680.38 g fish, cut in cubes (I used tilapia)
- 59.16 ml soy sauce
- 29.58 ml dry sherry
- 14.79 ml dark sesame oil
- 226.79 g snow peas, stemmed
- 3 scallions, diagonally sliced
- Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- Trim and discard the mushroom stems. Slice the caps.
- Sauté the onion in the oil, in a large soup pot for a few minutes.
- Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- Add the fish and mushrooms, simmering for 5-7 more minutes.
- Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- Add the snow peas and scallions, and serve.