Categories: Sonoma Soup Phase 1

Ingredients

• 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 teaspoons extra-virgin olive oil
• 2 14-ounce cans reduced-sodium chicken broth
• 2 tablespoons white vinegar or seasoned rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 cup shredded cooked chicken (about 5 ounces)
• 2 cups shredded cabbage or napa cabbage
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• Lemon juice (optional)
• 2 tablespoons sliced green onions (1)
• 1/2 teaspoon crushed red pepper or 1 teaspoon chile oil

Directions

1. In a large saucepan cook mushrooms, ginger, and garlic in hot oil for 4 minutes, stirring occasionally. Stir in broth, vinegar, soy sauce, and red pepper; bring to boiling. Stir in chicken and cabbage. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

2. In a small bowl stir together water and cornstarch. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat; stir in sesame oil and, if desired, lemon juice to taste. Ladle soup into bowls. Sprinkle with green onions.

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