⏱ 30 min 🔥 308 kcal 💪 24 g protein 🥬 4.9 g fiber 🥗 3 servings
Recipe inspired by what I have in the fridge & pantry.
Ingredients
2 dried shiitake mushrooms, rehydrated and cut into thin slices (save the soaking water)
Half block (8 oz or 240 g) firm tofu, cut into 1/2 inch slices
5 pieces (100 g) fish tofu
1/4 container (3 oz) spam, cut into 1/4 inch slices, pan fry until crispy on both sides
1 pack (200 g) enoki mushroom, cut off the ends and wash thoroughly
250 g Napa cabbage, cut into bite site pieces
1 1/2 cups of shiitake mushroom soaking water (or broth of your choice or water)
1/2 tbsp soy sauce
1 spring scallion, finely chopped
Instructions
Prep all the ingredients and arrange them in a pot (except for scallions). Add the liquid of your choice, cook on medium high heat with the lid on. Once the broth is boiling, continue to cook for about 10 minutes or until the cabbage and mushrooms are wilted. Add the soy sauce and top it with with scallions and enjoy!
Tips
If you want to make it vegan, simply use more tofu and leave out the spam and fish cakes.
My husband picked up a case of spam at the beginning of quarantine so I figured I would use some in this soup. Spam is high in fat and sodium, however, it is shelf stable and delicious! Keep the portion size small and only have it once in a while!
Fish tofu or fish cakes are available in most Asian stores, they are made with fish paste and usually sold in the frozen foods section. They are also good in hot pot and stir fry.
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