Best Ching Tsai Ma Ku Tang Mushroom And Cabbage Soup Recipes

Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup image

Provided by That is Dr House to

Categories Greens

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon peanut oil
1 cup sliced fresh mushrooms
2 cups bok choy, cut in 1 inch chunks
3 cups water
salt

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.

Nutrition Facts : Calories 38.2, Fat 3.5, SaturatedFat 0.6, Sodium 27.2, Carbohydrate 1.3, Fiber 0.5, Sugar 0.7, Protein 1.1

Asian Cabbage Soup image

Provided by Sharon123

Categories Greens

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

6 cups water
8 dried shiitake mushrooms
1 cup scallion top (green parts)
1 cup thinly sliced carrot
1 cup thinly sliced daikon radish (or use red radish)
8 -10 thin slices fresh gingerroot
2 tablespoons olive oil
2 cups thinly sliced onions
3 tablespoons minced garlic (4-5 cloves)
1 tablespoon peeled grated fresh gingerroot
4 cups thinly sliced cabbage (recommend napa or savoy cabbage)
1 cup sliced carrot, cut into matchsticks
1 teaspoon chili paste (Chinese is best)
2 -3 tablespoons soy sauce (or to taste)
hijiki seaweed (to garnish) or sliced scallion (to garnish)

Steps:

In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!

Cabbage Rolls With Mushroom Soup image

Provided by Witch Doctor

Categories Pork

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, chopped
2 tablespoons butter
1 garlic clove, crushed (optional)
3/4 cup uncooked rice
7 ounces ground beef (or veal)
7 ounces ground pork
1 teaspoon salt
1/4 teaspoon pepper
1 cabbage (whole head)
boiling water
2 cups beef broth (or stock)
1 (10 1/2 ounce) can cream of mushroom soup

Steps:

Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
Add rice, meat, salt, and pepper.
Stir just to mix well.
Remove from heat.
Remove core from cabbage.
Place whole head in a large kettle filled with boiling water.
Cover and cook for 3 minutes.
Remove softened outer leaves.
Take out all large leaves
Cut thick center stem from each leaf.
Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
Put stuffed cabbage leaves with seam down close to each other on a frying pan.
Do not make more than 2 layers.
Combine beef broth and mushroom soup; Pour over cabbage rolls.
Bake in a well heated (350 degree) oven for 1 1/2 hours.