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Low Carb Vegan Tofu Napa Cabbage Shiitake Soup
How to Make It
Step 1
Prepare the dried shiitake mushrooms by placing them in a small saucepan full of boiling water. Allow them to cook in the water until hydrated, about 2-3 minutes. Drain them and then cut out the stems, then cut them in half.
Step 2
Cut the napa cabbage in half and then into quarters. Take out the core and then cut each quarter into 1” pieces. Wash the pieces well under cold running water and drain them well. Add in the cut shiitake mushrooms.
Step 3
In the meantime, add the vegetable stock to an extra-large pot as well as 1 quart of water. Add in the soy sauce.
Step 4
Add in the washed napa cabbage and allow it to wilt; this will take only a few minutes.
Step 5
Then add in the tofu and bring the soup to a slow boil to heat the tofu through. Taste the soup and add in the additional salt to your liking. Serve the soup hot with a bowl of soy sauce on the side to dip. Feel free to add sambal to the soy sauce.
Ingredients
- Mushrooms Shiitake Dried – 1 oz
- Vitasoy Usa Organic Nasoya Super Firm Cubed Tofu – 1 package
- Napa cabbage – 1 lb
- Vegetable broth, bouillon or consomme – 1 qt
- Tamari sauce – 2 tbsp
- Coarse Kosher Salt – 1 tsp
