1 T vegetable oilHeat the oil to shimmering in a three-quart saucepan. Add the cabbage and sauté over medium-high for a few minutes. Stir in the mushrooms and green onions, cook a few minutes more, and add the tomato and garlic. When heated through, add the water, bring to a gentle boil and stir in the soup mix. Cook gently 10 minutes, add the seasonings, and adjust by tasting. Serves four.
6 oz napa cabbage, cut into bite-size pieces
1/2 c green onions, sliced into half-inch lengths
1/2 c sliced mushrooms
1/2 c coarsely chopped tomato
1 t minced garlic
1 qt water
1 packet tomato-noodle soup mix (Knorr™ is good)
1 t salt
1 t sugar
1/4 t freshly-ground black pepper
1/2 t fish sauce (use soy sauce for vegan)
What's hot on Dr Daddy Cooks?
- Scallops and Egg Noodles in Cream-Garlic Sauce
- One-Pan Easy Mac and Cheese
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Improvised Steamer for Plates and Shallow Bowls
- Cornmeal-Crusted Fried Chicken Livers
- A Sound Knife Set for a Serious Cook
- Crispy Toaster-Oven Frites
- Five-Spice Braised Chicken Wings
- Leg of Lamb Roasted with Potatoes and Garlic
- Wok-Grilled Snow Crab

Sunday, January 26, 2020
Fresh Vegetable Noodle Soup
Quick first course in a soup and sandwich supper. Four fresh vegetables come together quickly to make a satisfying and nourishing soup.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
We hope our work is useful to others. Comments are welcome from any reader. All posts are moderated by DrDaddy and his staff (presently, N = 0).