New American Plate Challenge

Asian Cabbage and Shiitake Mushroom Soup

Weekly Recipe
Serves 4

What a delicious spin on a traditional cabbage soup often touted for weight loss.  Cabbage, most specifically napa or Chinese cabbage variety, offers a healthy amount of calcium.  Make a big, steamy pot of soup over the weekend for some quick lunches or a dinner compliment during the week.


  • 1
    large egg
  • 2 Teaspoons
    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 Tablespoons
    low-sodium soy sauce
  • Freshly ground black pepper
  • 2 Tablespoons
    chopped fresh cilantro, garnish


  1. 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.

  2. 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.

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

Nutrition: 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.


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