Ching Tsai Ma Ku Tang Mushroom And Cabbage Soup Recipes

HEALING MUSHROOM AND CABBAGE SOUP

Steps:

• Slice mushrooms, if using shiitake discard the stems or save for stock.
• Heat coconut oil in a large pot over medium heat.
• Add onions and celery and sauté for 5 minutes or until translucent.
• Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
• Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
• Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
• Simmer covered for 30 minutes to develop flavors.
• Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
• Taste to adjust salt.
• Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.

CH'ING TS'AI MA KU T'ANG MUSHROOM AND CABBAGE SOUP

Steps:

• Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
• Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.
• Season and serve.
• Note: Mustard greens, watercress, lettuce may be used instead of bok choy. add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.

CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)

Steps:

• In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
• Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
• Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
• Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
• When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
• Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.