Every day, when the Shado-Pan Trainee comes to pick up my green cabbages, he says,
I’m never quite sure if he’s being sincere or sarcastic.
On the premise that he is sincere, I decided to try to figure out just what sort of soup the Shado-Pan make with all those green cabbages I grow for them. This recipe is adapted from these two asian cabbage soup recipes that Google found for me.
Shado-Pan Green Cabbage Soup
8 Dried Mushrooms (preferrably shiitake)
4 c Golden Carp Consomme, divided (or chicken or vegetable broth)
1 onion, thinly sliced
1-3 cloves garlic, minced
1/2 head of Green Cabbage, chopped
1 Juicycrunch Carrot, cut into matchsticks
1 inch knob of Ginseng, peeled and thinly sliced (or regular ginger)
2-3 T Thousand Year Soy Sauce
Cindergut Pepper sauce, to taste (asian chili paste or Tabasco sauce)
2-3 Scallions, shredded, including the green parts
Heat 2 c of the broth and soak the dried mushrooms for about 15 minutes.
While the mushrooms are soaking, caramelize the onions in a dry pot over medium heat. When the onions are just starting to turn brown on the edges, add the garlic and cook, stirring, for another 2-3 minutes, or until the onions are golden brown and the garlic is starting to brown also.
Add the remaining 2 c of broth to the pot. Strain the mushrooms and add the mushroom-infused broth to the pot. Stir the ginger, carrots, and cabbage into the broth. Bring to a boil, then turn the heat down and simmer, covered, for 10-15 minutes.
Remove the stems from the mushrooms and discard. Thinly slice the mushroom caps. Stir the mushrooms, soy sauce, and chili into the soup and garnish with scallions immediately before serving.