This is a spin-off of a soup a friend of mine made that was fabulous. I had most of the ingredients and a friend wanted to go to the Asian specialty store where I could get the rest of the ingredients. It's so simple, but it is delicious!
1/2 Napa cabbage
1 package tofu
1 package mushrooms
2 large carrots, diced
4 cups water/stock
Step 1: Dice the cabbage, mushrooms, tofu and carrots.
Step 2: Cook the veggies in order of hardness, carrots first, then cabbage, then mushrooms. Add the stock and any seasonings you like. I used veggie stock and put some extra chicken stock and black pepper in for spice.
Labels: carrots, easy, ethnic, healthy, lettuce, mushrooms, one-pan, vegan, vegetarian