The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors.
Makes 4 servings.
4 cups Chinese cabbage, finely sliced
10 shiitake mushrooms, stemmed and sliced
1 small red bell pepper, seeded and chopped
6 cups vegetable stock
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons brown rice syrup or maple syrup (optional)
1 tablespoon minced garlic
1 teaspoon ground ginger
4 ounces whole grain noodles
½ cup finely chopped fresh basil or cilantro
1 bunch green onions, sliced
- Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot over medium heat. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
- Add the vegetable stock, soy sauce or tamari, brown rice syrup (if using), garlic, and ground ginger. Bring the mixture to a boil over medium-high heat and cook for 15 minutes.
- While the vegetable mixture cooks, cook the noodles according to package instructions.
- Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.