Another one of Chef Charlotte’s absolute gems! It’s filling, full of nutrients, and low calorie. Even kids love this soup!
8 cups broth
¼ cup seaweed, sliced thinly (kombu or kelp)
3 Tbsp Chinese rice wine
¼ cup raw apple cider vinegar
2 Tbsp ume plum vinegar
2 Tbsp tamari
1 tsp sea salt
1 package extra firm organic tofu, cut in ¼-inch squares
¼ head cabbage, chopped
1½ cup shiitaki mushrooms, sliced
3 cloves garlic, peeled and minced
½ tsp white pepper
1 tsp crushed red pepper
2 cups kale, de-stemmed and torn into bite size pieces
6 scallions, chopped (for garnish)
Add broth to large soup pot. Add seaweed, rice wine, apple cider vinegar, ume plum vinegar, tamari, and salt. Allow to simmer while you chop vegetables and tofu. Add tofu and cabbage. Simmer 10 minutes. Add mushrooms and simmer 5 minutes. Add garlic, pepper, and kale. Turn off heat and let sit until kale is wilted about 5 minutes. Garnish with scallions.
Charlotte- what type of broth do you use as the base liquid?
We use vegetable broth, preferably home made cleansing broth!