CHINESE CABBAGE AND TOFU SOUP

Chinese Cabbage and Tofu Soup image

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
2 cups firmly packed, finely shredded napa or savoy cabbage
3/4 cup thinly sliced small white mushrooms
One 6-ounce can sliced water chestnuts, undrained
One 32-ounce carton low-sodium vegetable broth, or 1 recipe Asian Mushroom Broth (page 15)
2 tablespoons dry sherry or red wine
2 teaspoons reduced-sodium soy sauce
Freshly ground pepper to taste
1 cup snow peas, trimmed and halved
8 ounces soft or firm tofu, cut into 1/2-inch dice

Steps:

Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.
Add the remaining ingredients except the snow peas and tofu. Bring to a rapid simmer, then lower the heat. Cover and simmer over low heat for 10 minutes.
Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.
Nutrition Information
Per serving:
Calories: 117
Total fat: 5g
Protein: 5g
Fiber: 4g
Carbohydrate: 14g
Cholesterol: 0mg
Sodium: 415mg