RECIPE: Mustard Cabbage Soup
This is a quick, tasty soup that everyone will love and a great nutritious meal for families on the go. Mustard Cabbage, also known as Kai Choi, grows well on the Big Island and can be found at local farmers markets, as well as the produce section of many grocery stores.
1 tsp. canola oil
1/2 lb. boneless chicken breast, thinly sliced
1 1/2 inch piece ginger
3 fresh shiitake mushrooms, sliced
8 c. chicken stock
1 lb. mustard cabbage, 2 inch pieces
1 large carrot, sliced
3 green onions, thinly sliced
3/4 tsp. salt
A pinch of white pepper
1 fresh hot pepper (optional)
Juice of 1 lime
In a saucepan over medium heat, brown sliced chicken breast in oil.
Add ginger and mushrooms, stirring to heat through.
Add stock and sliced carrots; simmer for 15 minutes.
Add cabbage, salt, and pepper and adjust seasonings to taste.
Garnish with sliced green onions.
Optional: Add pea pods, tofu, spinach, quartered fresh tomatoes, or green beans to the soup to change things up.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.