Gingery Beef And Cabbage Soup

• 8 dried Chinese black mushrooms
• 1 cup hot water
• 2 tablespoons cooking oil
• 3 tablespoons sliced fresh ginger
• 1 large clove garlic, sliced
• 1/2 teaspoon Chinese five-spice powder
• 1 cup chopped onion
• 4 cups shredded Chinese cabbage
• 1 pound lean beef chuck or flank, in 1/2-inch cubes
• 8 cups beef stock or water
• Salt and freshly ground black pepper

1. Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften.
2. When the mushrooms are soft remove the stems and slice the caps.
3. Reserve the soaking liquid.
4. Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes.
5. Do not allow the garlic to brown.
6. Sprinkle with five-spice powder and stir.
7. Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted.
8. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water.
9. Bring to a simmer and cook gently, partly covered for one-and-a-half hours.
10. Skim the surface a few times in the beginning.
11. When the beef is tender, season the soup to taste with salt and pepper and serve.
12. If desired, the soup can be served over cooked brown rice or egg noodles.

chinese black mushrooms, water, cooking oil, fresh ginger, clove garlic, onion, shredded chinese cabbage, lean beef, beef stock, salt

Taken from cooking.nytimes.com/recipes/1608 (may not work)