This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.

　　

Step 2

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.

　　

Step 3

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

Step 4

Per serving:

　　

Step 5

Calories: 117

　　

Step 6

Total fat: 5g

　　

Step 7

Protein: 5g

　　

Step 8

Fiber: 4g

　　

Step 9

Carbohydrate: 14g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 415mg

　　Vegan Soups and Hearty Stews for All Seasons