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.
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.
Heat a large (4-5 qt pot) over medium heat
Add sesame oil
Place your tofu in the pot and cook until it is browned all over
Combine your shoyu and rice wine vinegar together and then pour half of it in the pot with the tofu
Coat the tofu in the shoyu mixture and cook for 1 minute to reduce the liquid
Remove the tofu and liquid from the pot and set it to the side
Drizzle a little sesame oil to the bottom of the pot
Add your mushrooms and let them cook until the liquid released during cooking is almost gone
Add in your ginger, roasted garlic, shallot, and leek and cook until the leeks and shallots just start to soften
Add in your cabbage and cook until it starts to soften, then add your tofu back in
Combine your leftover shoyu and rice wine vinegar to your water and mix in the better than bouillon
Add your liquid to the pot and bring to a simmer
Cover and let simmer for 20 minutes or until the cabbage is at your preferred texture
Serve and warm up from the inside out!