Ingredients

• 2 shitake mushrooms (or more)
• 1 tablespoon shitake mushroom sauce
• 1 tablespoon tamari soy sauce
• 1 teaspoon vegetable bouillon
• 1 teaspoon peanut oil (or canola oil, plus dark sesame oil for aromatic)
• 1 ½ cup shredded Napa cabbage
• ½ cup sliced mushrooms
• ¼ cup sliced water chestnuts
• 1 tablespoon dry sherry
• 1 tablespoon shitake mushroom sauce
• 4 oz tofu Mori-nu lite firm (cubed)
• Chopped scallion tops (for garnish)

Directions

• Directions
• Measure water into a saucepan. Add the onion rings, garlic, shitake mushrooms, a vegetarian “oyster” sauce, tamari and bouillon.
• Simmer for 15 to 20 minutes until aromatic. Let stand another 10 to 15 minutes. Remove and reserve the shitake.
• Strain the broth into a heat-proof container and set aside; you may need to reheat the broth in a microwave.
• While the stock is simmering, silver slice the rest of the onion. Rinse and dry Chinese or savoy cabbage leaves, enough to make 2 or 3 handfuls of finely shredded cabbage.
• Mix the sherry with additional shitake mushroom sauce and set aside.
• About 5 minutes before serving, heat the oil in the saucepan. Sauté the cabbage a minute or two.
• Add the mushrooms and sauté. Add the water chestnuts and heat through.
• Clear a small opening near the center of the pan and add the sherry-sauce mixture.
• When the alcohol evaporates add the hot (but not boiling) broth to the pan and mix well to heat through.
• Gently add the tofu and heat. Ladle into soup bowls; sprinkle with chopped scallion greens. Serve with soy sauce and crunchy noodles (optional).