Shiitake Mushroom and Cabbage Soup
3 Cups Cabbage, sliced
1/2 Gallon Veggie Stock
1 Cup Celery, sliced
1 Carrot, diced
1 Onion, diced
1/2 Cup Scallions, sliced, green parts reserved
1 Cup Bok Choy
2 Inch Piece of Ginger, sliced
1 Teaspoon Thai Red Chili Paste
3 Tablespoons Soy Sauce
1. In a large pan, add stock, mushroom stems, green parts of the scallions, ginger, and garlic. Bring to a boil over medium heat. Cook for 30 minutes. Add the chili paste and soy sauce and mix well. Remove from heat.
2. Drain the stock, removing all the solids. Return to the pan. Add the carrots, onions, celery, scallions, bok choy and cabbage. Cook for 15 minutes.
Pairs well with 2013 Crushed Cellars Chardonnay
Soundtrack Squeeze - Cradle to the Grave