Gingery Beef And Cabbage Soup

Ingredients

• 8 dried Chinese black mushrooms
• 1 cup hot water
• 2 tablespoons cooking oil
• 3 tablespoons sliced fresh ginger
• 1 large clove garlic, sliced
• ½ teaspoon Chinese five-spice powder
• 1 cup chopped onion
• 4 cups shredded Chinese cabbage
• 1 pound lean beef chuck or flank, in 1/2-inch cubes
• 8 cups beef stock or water
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    320 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 36 grams protein; 71 milligrams cholesterol; 1056 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
2. Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
3. Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.

2 hours