HUI STYLE VEGETABLE SOUP

Hui Style Vegetable Soup image

Provided by Member 610488

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

7 (8 inch) dried tofu (sticks)
1/4 cup vegetable oil
1 tablespoon ginger, peeled and minced
2 teaspoons salt
1/4 teaspoon szechuan peppercorns, ground
1/2 teaspoon ground cumin
3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
6 cups water
1 teaspoon sambal oelek
2 cups spinach leaves, loosely packed and coarsely torn

Steps:

Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
Add spinach. Cook, stirring occasionally, just until wilted and tender.
Serve with dark barley bread and sharp cheese (Western style).

Nutrition Facts : Calories 212.4, Fat 14, SaturatedFat 1.9, Sodium 1194.6, Carbohydrate 20.6, Fiber 2.8, Sugar 1.6, Protein 2.9