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Eat Your Greens And Get 'Shroomed

Cabbage soup for you!

You know those recipes that have a whole story for you to get through before you get to the actual recipe? It is too cold for that nonsense. You need something warm and hearty to eat. It's time for cabbage soup.

a bowl of soup with cabbage, tofu, and mushrooms
Soup for fortificaiton


  • ½ large green cabbage cut in strips

  • 8 oz. baby bella mushrooms, sliced

  • 16 oz. firm tofu, large dice

  • 1 shallot, sliced thin

  • 1 small leek, greens removed, sliced in half moons

  • 10 cloves roasted garlic

  • 1" fresh ginger, peeled and diced very small

  • 2-3 Tablespoons sesame seed oil

  • 3 oz. shoyu sauce

  • 2 tbsp rice wine vinegar

  • 6 cup water

  • 1 ½ Tablespoons better than bouillon - mushroom adds a lot of flavor

  • salt and pepper to taste

Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request cabbage, mushrooms, shallot, and garlic.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.

a brown cutting board with a yellow bowl of leeks and shallot, a small blue bowl with minced ginger, and a knife with a white handle
Leeks, shallots, and ginger bring depth to the soup


  1. Heat a large (4-5 qt pot) over medium heat

  2. Add sesame oil

  3. Place your tofu in the pot and cook until it is browned all over

  4. Combine your shoyu and rice wine vinegar together and then pour half of it in the pot with the tofu

  5. Coat the tofu in the shoyu mixture and cook for 1 minute to reduce the liquid

  6. Remove the tofu and liquid from the pot and set it to the side

  7. Drizzle a little sesame oil to the bottom of the pot

  8. Add your mushrooms and let them cook until the liquid released during cooking is almost gone

  9. Add in your ginger, roasted garlic, shallot, and leek and cook until the leeks and shallots just start to soften

  10. Add in your cabbage and cook until it starts to soften, then add your tofu back in

  11. Combine your leftover shoyu and rice wine vinegar to your water and mix in the better than bouillon

  12. Add your liquid to the pot and bring to a simmer

  13. Cover and let simmer for 20 minutes or until the cabbage is at your preferred texture

  14. Serve and warm up from the inside out!


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