Chinese Cabbage and Fresh Corn Soup with Shiitake Mushrooms
2 min readHere is an ideal soup to make in late summer with the last of the season’s less-than-perfect corn, when the first nip of fall is in the air.
MAKES 4 SERVINGS
2 fresh ears yellow corn, shucked
4 cups low-sodium vegetable broth, plus additional, as needed
3 cups water, plus additional, as needed
2 cups shredded Napa or green cabbage
8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced, or 8 fresh shiitake mushrooms, stemmed and thinly sliced
1⁄2 cup chopped fresh carrot
2 scallions, white and green parts, thinly sliced
2 teaspoons sesame oil
1 teaspoon Chinese chili paste (optional)
Salt and freshly ground pepper, to taste
Working one by one, place an ear of corn in a deep-sided bowl and lean against the side. With a serrated knife, carefully cut off the kernels while moving the knife away from you. Set the kernels aside and save the cob. In a medium stockpot, bring the broth and water to a boil over high heat. Add the corncobs, reduce the heat to between medium and medium-low, and simmer briskly, partially covered, 15 minutes. Remove the cobs and add the corn kernels, cabbage, mushrooms, and carrot; return to a brisk simmer over medium-high heat. Reduce the heat to between medium and medium-low and simmer, partially covered, stirring occasionally, about 10 minutes, or until vegetables are tender, adding additional broth or water, as needed. Stir in the scallions, sesame oil, chili paste (if using), salt, and pepper. Serve warm.
{PER SERVING} Calories 148 • Protein 14g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 7g • Sodium 538mg
