Unrelated, but just so we're all on the same page, PE was actually really fun yesterday, and I love working with the age-range, which I didn't expect! I'll post more tomorrow after I meet with the rest of the kiddos today and try my hand at refereeing basketball. Pray for me.
This soup is easy to make, and it's one my mom always made, but I tweaked it as I made it Sunday. I'd love to give credit for this recipe, but I'm not sure where she found it. She's always made it strictly with cabbage, but I found a new blend this week (I'm lazy about things like veggies, and I'm not shredding my own cabbage...), and the blend had cabbage, sugar snap peas, and kale. Yum! Talk about bulking up on the right things! The recipe is below, but I have to mention I generally triple the rice wine vinegar...maybe you're not like me, and that's probably for the best, but I like it pretty sour. Give it a try as you keep warm this week!
4 1/2 C. chicken broth
2 C. shredded cabbage (this is where I subbed in that blend - 2 C. of it)
2 C. carrots, chopped
2 C. mushrooms, sliced
1 T. soy sauce
12 oz. tofu
¼ C. rice vinegar (why stop with that?!)
½ tsp. white pepper
¼ cup cornstarch
¼ cup water
4 – 5 green onion tops, chopped
Cut uncooked chicken breast into small bites. Combine chicken, chicken broth, cabbage, carrots, mushrooms and soy sauce and bring to a boil. Reduce heat and simmer for 5 minutes. Cut tofu into strips. Add tofu, rice vinegar and pepper to chicken soup and bring to a boil again. Boil for 1 minute.
Combine cornstarch and water and stir into soup. Heat, stirring until slightly thickened. Immediately before serving, sprinkle with green onion tops.