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Recipe: Green Jade Soup

In category:  Bok Choi, Broccoli Raab, Carrot, Chard, Chinese Cabbage, Green Onion, Kale, Leek, Radish (Beauty Heart), Recipe, Soups and Stews, Spinach, Spring Onion, Tatsoi

Recipe: Green Jade Soup

adapted from Moosewood Restaurant Cooks at Home


  • 4 dried shiitake mushrooms
  • 1 C boiling water
  • 6 C vegetable stock (or chicken)
  • 1 1/2 T grated fresh ginger root
  • 1 1/2 C thinly sliced carrot rounds AND/OR Beauty Heart Radish
  • 3 C chopped bok choy, tatsoi, Chinese cabbage, kale, or broccoli
  • 1 1/2 C thinly sliced leeks or onions
  • 2 C firmly packed spinach or chard or Kale
  • 1 cake tofu, cut into 1/2 inch cubes OR 1/2 pound cooked chicken cut into strips
  • salt
  • several drops dark sesame oil
  • 1 green onion chopped as garnish – optional


  1. Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes.
  2. Bring stock to boil in large soup pot.
  3. Add ginger, leeks/onions, bok choi/tatsoi and carrots. Lower heat and simmer 10 minutes, until vegetables are tender.
  4. Drain mushrooms and add soaking liquid to soup.
  5. Thinly slice shiitake caps and stir into soup with spinach and tofu/chicken; cook 5 minutes.
  6. Add salt to taste.
  7. Sprinkle soup with sesame oil and optional green onions.

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