Wendell's Mustard Cabbage Soup

I mentioned to Wendell the other day that one of my favorite things to eat was soup.  And look what he made that night. So sweet yah . . . sometimes. 

The recipe is from a recent StarAdvertiser article.  The broth was a bit on the bland side, but I compensated by dipping the tofu pieces in some of  V's Yangnyeomjang Sauce, and that made everything juuuuust right. 

MUSTARD CABBAGE (KAI CHOY) SOUP 

By Lynette Lo Tom

• 1/2 pound kai choy (mustard cabbage, about 1 small head) 
• 4 cups chicken broth 
• 1 (4-ounce) can mushrooms, whole or sliced, drained 
• 4 ounces firm tofu, cut into 1/2-inch cubes 
• 4 ounces Chinese raw fishcake (or substitute with kamaboko) 

>> Optional garnishes: chopped green onion, Chinese parsley.

Separate mustard cabbage leaves and wash well, especially at stem end. Cut in 1-inch pieces and soak in water. Set aside.

In a large pot over high heat, combine broth, mushrooms and tofu. Reduce heat to medium- high and simmer about 5 minutes.

Drop fishcake into soup by teaspoonfuls. Cook 2 to 3 minutes. Add drained mustard cabbage and heat until cooked, about 5 minutes.

Add garnishes and serve hot with cooked noodles or steamed rice. Serves 4 to 6.