Carewell on Facebook

Caring Well News - June 2017

This June we will be featuring a recipe from the American Institute for Cancer Research (December 1, 2015, Issue #585), This recipe is reprinted with permission from the American Institute for Cancer Research (

Asian Savoy Cabbage and Shiitake Mushroom Soup

Winter Mushroom Soup
In this warming soup, hearty vegetable stock is infused with Savoy cabbage and Shiitake mushrooms. Both vegetables are common in Asian cooking and cabbage brings vitamins C and K to each healthy bowl.Savoy cabbage, a member of the cruciferous family, contains glucosinolates that show promising cancer-protective properties.

Makes 4 Servings.

Per serving: 90 calories, 3.5 g total fat (1 g saturated fat), 12 g carbohydrate, 4 g protein, 4 g dietary fiber, 460 mg sodium.

1 large egg
2 tsp. sesame or peanut oil
1/2 small-medium Savoy, napa or green cabbage, cut lengthwise, cored, sliced in 1/4-inch strips
2 medium-large carrots, cut in 1/4-inch slices
1/2 cup thinly sliced shiitake mushrooms
4 cups low-sodium vegetable stock
2 Tbsp. low-sodium soy sauce
Freshly ground black pepper
2 Tbsp. chopped fresh cilantro, garnish

In small bowl, lightly beat egg. In small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4-inch rounds and set aside.

In medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce and a few grinds of black pepper. Cover pot and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.

Ladle soup into four warmed soup bowls. Place several egg slices on surface of each bowl. Garnish with cilantro and serve warm.

This is an example of a HTML caption with a link.



Back to Top