Vegetarian Vegetable Soup
6 dried shiitake mushrooms (rehydrate, rinse, slice into chunks)
1 potato (peel, cut into chunks)
1 carrot (peel, cut into chunks)
¼ cabbage (cut into chunks)
1 green onion (slice thin, separate whites from greens)
1-inch knob fresh ginger (peel, slice into thin strips)
2 tablespoon vegetable oil
1 quart water
1 teaspoon sugar
½ teaspoon fine sea salt
2 teaspoons soy sauce
2 teaspoons vegetable or mushroom bouillon powder
¼ teaspoon ground black pepper
Heat up oil in a medium-size pot. Add whites of green onions and ginger. Saute until fragrant.
Add shiitake. Toss in the aromatics for a few seconds.
Add water. Bring the pot to a boil.
Add carrots. Simmer on medium for 25 minutes.
Add potatoes. Simmer for 5 minutes or until fork tender.
Add cabbage. Turn off heat.
Season to taste with sugar, salt, soy sauce, vegetable or mushroom bouillon powder, and ground black pepper.
Garnish with remaining green onions.
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