Napa Cabbage Miso Soup w/ Shiitake Mushrooms
Napa Cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after vegetable greens in Asian Cuisine. Also known as Chinese or celery cabbage, Napa Cabbage originated in Beijing, China and can be dated back to the 15th century. It is said that Napa Cabbage may have developed from natural hybridization between a Turnip and Bok Choy. It’s flavor does have an essence of crisp turnips and green cabbage; however, it is milder and sweeter than regular green cabbage. Napa Cabbage is often used to make Kimchi, a traditional Korean dish; however, it can be used in a variety of dishes and take many forms. The outer leaves are often used as wraps for pork, chicken, or oyster mushrooms. Delicate, inner leaves are perfect for soups, or to sauté and use to fill spring rolls.
Undoubtedly, Napa Cabbage is increasingly being used in the western, Mediterranean as well as American cuisine for its wholesome nutritional profile. Anti-inflammatory elements of cabbage can protect the body from several illnesses. There is no shortage of B Vitamins, essential to mood, circulatory system, and red blood cells, in Napa Cabbage. One cup of Napa cabbage overs 11 percent of your daily value of Copper, a brain friendly mineral.
Selection and Storage: The freshest selection of Napa Cabbage can be found in this week's CSA box, or at your local farmers market. Store Napa Cabbage in the vegetable drawer. For longer storage, wrap Napa Cabbage with a damp paper towel. It will store from 3-5 days.
Napa Cabbage Miso Soup with Shiitake Mushrooms
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Recipe Variations:
Add your favorite ramen noodles, shredded carrots, celery root, or Tokyo Turnips.
Ingredients:
2 quarts vegetable broth
2 Tb Olive Oil
4 Tb Red Miso Paste
1 Large Napa Cabbage
½ lb. Shiitake Mushrooms
2 Tb Ginger
1 Tb Garlic
1 Yellow Onion
2-3 Scallions
Cilantro
Line
1 Cup Tofu
Recipe:
Prep vegetables so they are ready to add in. First, start by finely chopping ginger. Chop onion and garlic. Slice Shiitake Mushrooms. Cut cabbage into quarters. Slice each quarter lengthwise, so that you have strips of cabbage. Cut Tofu into cubes. Chop scallion and cilantro.
In a large pot, heat olive oil. Sauté onions until golden. Add in ginger and garlic. Sauté for 1 minute. Add in broth and red miso paste. Stir until Miso paste is blended in.
Add shiitake mushrooms and Napa cabbage.
Simmer for 20 minutes, or until cabbage has cooked down.
Turn off heat and add in Tofu.
Garnish with scallion, cilantro, and a squeeze of lime.
