Nutrition Information (per serving)
1 Tbsp minced ginger root
1 Tbsp minced garlic
1¾ tsp sesame oil
1 Tbsp plus 1 tsp sherry wine
¼ cup thinly sliced shiitake mushrooms
¼ cup thinly sliced oyster mushrooms
½ cup shredded napa cabbage
2 Tbsp plus 1 tsp low-sodium tamari
tsp cup rice vinegar
½ tsp freshly ground black pepper
½ tsp sea salt
1½ oz hard tofu
1 Tbsp red miso
4½ cups vegetable stock
¼ cup cornstarch
¼ cup water
1 Tbsp scallions
1 Tbsp chopped cilantro
- In a large saucepan, sauté ginger and garlic in sesame oil until garlic begins to change color. Add sherry and simmer for 1 minute. Add remaining ingredients except for cornstarch, water, scallions and cilantro.
- In a small bowl, combine cornstarch and water. Bring soup to a boil and add cornstarch mixture. Simmer for 30 minutes.
- Add scallions and cilantro when ready to serve.