Green Jade Soup

Green Jade Soup is one of my oldest, favourite dishes. I once referred to it as "the ambrosia of Earth" in a short story I wrote for Grade 8 English. The rest of the story involved my entire class being massacred by superintelligent wasps – so had I written it nowadays they'd probably have locked me up for it and then you'd never get the chance to read this blog. Unlike some other childhood favourites from the Moosewood cookbook, this one has stood the test of time.

Green Jade Soup is, however, so awesome it is probably the exact opposite of being killed by a superintelligent wasp. Plus, it's incredibly easy to make:

Green Jade Soup


4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock
1 1/2 tbsp grated ginger root
1 1/2 cups thinly sliced carrots
1 1/2 cups thnly sliced leeks or onions
2 cups chopped chinese cabbage, bok choy, or kale
4 cups firmly packed, rinsed, chopped fresh spinach
1 cake tofu cut into 1/2 inch cubes (3/4 pound)
salt to taste
several drops dark sesame oil

Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, set aside for 10 minutes. Meanwhile, heat the stock in a large soup pot. When it boils, add the ginger, carrot, onion and greens. Lower the heat and simmer for around 10 minutes. Drain the mushrooms, adding their liquid to the pot. Slice the mushrooms and add them to the soup along with the tofu and spinach. Cook for 5 minutes, add some salt and sesame oil.

Serves 4.