Island Scene Online

Printer Friendly

Full Moon Emerald Soup

1 lb. assorted Chinese greens, such as kai choi (mustard cabbage), baby bok choi, gai lan (Chinese broccoli), and choi sum
1 cup water
1/2 cup dried shiitake mushrooms or cloud ear fungus
3 cups reduced-sodium chicken broth or water
1/2 cup green onions, green and white parts, sliced into 1-inch lengths
1/2 tsp. salt
1/2 tsp. ground white pepper
1 Tbsp. reduced-sodium shoyu
1 tsp. sesame oil
2" piece ginger, peeled, crushed and sliced
4 oz. can sliced water chestnuts
Green onions, thinly sliced, for garnish

Cut greens into 1 1/2-inch lengths; separate stalks from leaves. Set aside. Bring water to a boil; add dried mushrooms or cloud ear fungus. Let soak 30 to 60 minutes. Drain and reserve soaking water. Slice mushrooms into 1/4-inch strips; set aside. Bring 3 cups broth or water to a boil; stir in mushrooms, green onions, salt, pepper, shoyu, sesame oil, ginger and water chestnuts. Reduce heat, cover and simmer 20 minutes. Add vegetable stalks and simmer 5 to 7 minutes. Add leaves and simmer an additional 5 minutes. Remove ginger. Garnish with green onions. Makes 6 servings.

Per serving: Calories 50, protein 4 g., carbohydrates 7 g., total fat 2 g., sodium 380 mg., fiber 2 g., Weight Watchers POINTS value: 1.

 
Island Scene Online is not intended to replace the advice of health care professionals. Please consult your physician for your personal needs and before making any changes in your lifestyle.
HMSA An Independent Licensee of the Blue Cross and Blue Shield Association
HMSA is licensed to operate in the state of Hawaii. Legal Notices.
© 2014 Hawaii Medical Service Association All Rights Reserved.