Asian cabbage soup

Ingredients for 4 servings:

• 1 liter of water
• 2 tbsp soy sauce, dark
• 2 tbsp oyster sauce
• 1 tbsp soy sauce (mushroom soy sauce)
• 6 shiitake mushroom(s), dried
• 1 handful of dried mu-err mushrooms (about the same amount as shiitake mushrooms)
• ½ head of white cabbage, whole leaves
• 1 tbsp olive oil
• 1 tbsp clarified butter or substitute
• 4 m.-sized onion(s)
• 4 cloves garlic
• 1 piece(s) ginger, fresh, thumb-sized
• 5 thin bell peppers, long, dark green, medium hot
• 2 ½ liters of water
• 4 small peppers (mini peppers), very hot
• 1 small jar of bamboo slices or shoots, 175 ml drained weight
• 2 tbsp soup vegetables, mixed, dried
• 1 tsp, heaped black pepper, ground
• 1 tsp, heaped salt
• 1 tsp, heaped spice mix (7-spice powder, Yedi Türlü) or Garam Masala
• some thyme, dried
• 1 tsp, heaped seasoned salt
• possibly garlic powder if needed
• possibly nutmeg if required
• possibly mustard flour if required
• possibly savory if required
• possibly ginger if needed
• possibly cornstarch if needed
• 1 tbsp, heaped vegetable stock powder or 2 vegetable stock cubes

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 10 minutes

White cabbage soup – low carb, vegetarian, meat-free, diet

The preparation is best done overnight. To do this, soak 6 dried shiitake mushrooms and about the same amount of mu-err mushrooms in a pot with 1 liter of water. Add 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of mushroom soy sauce to the water. Bring everything to a boil briefly and let it soak overnight. For the cabbage soup, leave the cabbage head whole (do not cut through), but remove the whole leaves and leave about half the head (this can be used for something else later). Cut the whole leaves apart along the stem, splitting larger leaves several times, then cut the leaves into thin strips about 5-7 mm wide (1 cm is also okay). Peel the onion, halve it, and then cut it into thirds. Then separate the cut leaves into individual “leaves.” Heat 1 tablespoon of olive oil and 1 tablespoon of clarified butter or clarified butter substitute in a large pot and fry the cabbage strips and onion until light browning appears, stirring frequently. Now add 4 finely chopped garlic cloves and a thumb-sized piece of chopped ginger. Also add the finely chopped long, thin, dark green Turkish bell peppers and the finely chopped and chopped hot mini chili peppers. Stir everything several times and fold it in. Then fill the pot with approx. 2-2.5 liters of water and simmer gently. Cut the bamboo shoots or slices into thin strips and add them. Remove the mu-err mushrooms and shiitake mushrooms from the soaking water and also cut them into thin strips (don’t discard the soaking water; you’ll need it later). Add 2 tablespoons of air-dried soup vegetables. Now season with 7-spice powder (Yedi Türlü) or garam masala (or both). Add a little thyme and seasoned salt to taste. Season to taste with salt and pepper. You may want to add a little more of the spices mentioned above, depending on your taste. Now add about 1-2 cups of the soaking water and about 1-2 tablespoons of vegetable stock powder to the soup. Do not boil any further, but keep hot. Can be served immediately, but tastes even better after six hours.