Napa Cabbage Soup with Shiitake, Onion and Bell Pepper


Napa Cabbage Soup with Shiitake

4 ounces Napa cabbage

¼ red bell pepper

¼ yellow bell pepper

¼ onion

2 shiitake mushrooms

1½ tablespoon balsamic vinegar

1 teaspoon sugar

2 tablespoon olive oil, divided.

½ teaspoon sesame oil.



Mix balsamic vinegar, sugar and 1 tablespoon olive oil to make marinade.

Cut Napa cabbage, bell peppers, onion and shiitake mushrooms into strips.

Pour marinade over the vegetables and let marinade for 5 to 10 minutes.

Heat 1 tablespoon olive oil in a pot, pour vegetables and marinade juice into the pot, and sauté for 3 minutes.

Add water or vegetable broth to cover, stir in sesame oil, and season with salt.

Bring to boil and simmer for 10 to 15 minutes.

4 servings


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