How to make it

  • Combine the boiling water and mushrooms in a bowl.
  • let it steep for 15 minutes, until mushrooms are softened.
  • remove mushrooms, reserving mushroom water; rinse mushrooms well, squeeze dry, and thinly slice the caps discarding the stems....
  • heat oil in a large soup pot over high heat.
  • add the ginger and stir-fry for 30 seconds.
  • pour in the chicken broth and the reserved mushroom water, leaving behind any sediment.
  • bring to a boil. add cabbage, pasta,soy sauce,and sugar.
  • add the red pepper flakes to your taste, depending on how hot you like it .
  • reduce the heat to medium; cover and simmer 5 minutes.
  • in a small bowl, combine 5 tablespoons of rice vinegar with the cornstarch.
  • add the cornstarch mixture, tofu,bamboo shoots,and mushrooms to the pot. stir well and simmer until heated through.
  • taste and adjust seasonings with more red pepper flakes or vinegar......
  • serves 4

Reviews & Comments 3

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  • trev 11 years ago
    If this is the result of wild women in the kitchen, well, bring on the wild women! This recipe has me very intrigued. For me, it's a must try. Three cheers for the wild women! Hip Pip Hooray! Hip Pip Hooray! Hip Pip Hooray!
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    " It was excellent "
    greekgirrrl ate it and said...
    Sounds very sooooooooooooooothing!
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    " It was excellent "
    elgab89 ate it and said...
    Mmm, mmm - delicious! It is cold and rainy here and this soup looks just perfect!
    Was this review helpful? Yes Flag

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