Here's the things about recipes for me, I am not good about knowing the exact measurements that I put in my recipes. It is all about look, smell, and taste for me, unless it is baking...which needs to be a lot more exact. If you have questions or concerns, you can comment or e-mail me.
Oriental Cabbage Soup
Toasted Sesame Oil - enough to saute veggies
Soy Sauce or Tamari - about 2 Tbsp or to taste
Garlic - 3 cloves minced
Ginger - 1 Tbsp minced
Yellow Onion - half an onion diced
Water or veggie stock - around 4 cups (I used organic mushroom broth, as I did not have any homemade at the time)
Shiitake or Crimini Mushrooms - a handful sliced
Napa Cabbage - about half of a cabbage shredded
Green Onions - 2 each chopped
Saute mushrooms, onion, garlic, and ginger in sesame oil. When veggies are softened, add soy sauce/tamari and broth. Mix well. Add cabbage and let simmer about 5 minutes until cabbage is softenened, but not completely limp. A little bit of crunch in the cabbage is good. Add chopped green onion after you turn off heat. Taste and if needed add more soy/tamari.
My son had two cups for dinner and asked for me to save some for his lunch tomorrow. Very easy to make and super quick.
Get cooking,
Yasmin
