This is one of the finalists in the CFBNJ 2015 #NationalNutritionMonth Associates’ Recipes Poll!
- 6 cups water
- Cooks choice dried mushrooms
- 1 cup scallion tops
- 1 cup thinly sliced carrots 1 cup
- 1 cup thinly sliced daikon or red radish
- 8-10 slices thinly sliced ginger
- 3 cloves garlic (smashed)
- 1 lemon (cut in half)
- 2 Tbsp. oil or sesame oil
- 2 cups thinly sliced onions
- 1 cup matchstick carrots
- 3 Tbsp. minced garlic
- 1 Tbsp. freshly grated ginger
- 1 tsp. chili paste
- 2-3 Tbsp. soy sauce
- 4 cups thinly sliced cabbage
- In a small pan, bring 2 cups of water and dried mushrooms to boil. Set aside for 15-20 minutes.
- Strain into a 2 quart pot, reserve mushrooms to the side.
- Add remaining 4 cups of water, scallions, carrots, radish, ginger and lemon to pot. Bring to a boil and gently simmer for 30 minutes.
- Strain and return stock to pot.
- While stock is simmering, in heavy skillet heat oil and add onions. Cook on medium heat for 15 minutes stirring frequently until onions are brown.
- Add garlic and carrots to skillet and sauté for 5 minutes.
- Add sauté mixture to stock pot and gently mix in ginger and cabbage.
- Cook until cabbage is limp and crisp, stirring often, about 10 minutes.
- Add mushrooms, chili paste, soy sauce and lemon zest.
- Garnish with sliced scallions.