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Oriental-ish
Cabbage Soup
from Vegetarian
Resource Center - Boston, USA
(enough for 4-6 as light meal with bread or rice)
- 1 ordinary-sized cabbage (sorry, dunno what to do with that
8-pounder!)
- 2 or 3 sheets of thin deep-fried tofu (aburage or usuage)
- Stock (un-salted, or only lightly salted)
- Soy sauce
- Sesame oil
- Black pepper
Cut the cabbage in half equatorially, then cut each hemisphere into
sixes or eighths.
Cut out the bits of core, trying not to disturb the shape of each
chunk.
Arrange the chunks of cabbage in a large, wide saucepan so that the
cut edges form loose, more-or-less concentric circles.
Cut the deep-fried tofu into small strips, then gently ease individual
strips down between the leaves of cabbage
--it should end up in a pretty, flower-like shape (argghghghgh
--jumble the lot together if you're in a hurry and don't need to impress
anyone!).
Add stock to cover generously, and season to taste with soy sauce.
Bring to a gentle boil and simmer until the cabbage is done but still
crisp-ish.
Drizzle a teaspoon or so of sesame oil over each helping after serving,
add freshly ground pepper too. |
