Soup involving Napa cabbage?

[moogan]

I got a huge head of it in my CSA box this week and it's snowy here in Denver so I'm probably not going to use it in a cold dish.
Any ideas for soup/casserole type dish?

Thank you,
Megan

[cherylopal]

My fave- origianlly posted by Joe... (I usually double the sauce and serve steamed broccoli as a side.)

Sesame Noodles with Napa Cabbage
(Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/)

10 ounces whole wheat spaghetti (I used udon)
3 tablespoons natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper (I may have had a heavy hand with this!)
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper.

Warm sauce over medium-low heat while you wait for the noodles to cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage.

Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.

[tovie]

I always chop some up and put it in hot and sour soup.

[Canice]

I always liked this Chinese Chicken Noodle Soup with Sesame and Green Onions (http://www.epicurious.com/recipes/food/views/Chinese-Chicken-Noodle-Soup-with-Sesame-and-Green-Onions-106192).

Here's another from Eating Well, which Jill linked to on my cabbage soup thread last week. Chinese Seafood Soup (http://www.eatingwell.com/recipes/chinese_seafood_soup.html).

[little_bopeep]

I always liked this Chinese Chicken Noodle Soup with Sesame and Green Onions (http://www.epicurious.com/recipes/food/views/Chinese-Chicken-Noodle-Soup-with-Sesame-and-Green-Onions-106192).



That's my fav, Canice! Time to make a pot, I think. :p

[moogan]

Thanks, all. I just printed them and am off to see what ingredients I have to work with seeing as how I'm snowed in on Octiber 28th.

Megan

[drewberry4]

One more! This is my favorite for cold winter nights when I get home late from work.

Asian Dumpling Soup
Gourmet

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

Yield: 4 servings

[Canice]

Yum! That looks like a great quick, hearty one! Copying it off now..

[Anne]

Napa works well in stir fry, slaw, and soups (like hot and sour).

[DMurray]

I LOVE the Sesame Noodle recipe, it's one of our favorites!