Chinese Cabbage and Tofu Soup

• 1 tablespoon olive oil
• 1 large onion, quartered and thinly sliced
• 2 cups firmly packed, finely shredded napa or savoy cabbage
• 3/4 cup thinly sliced small white mushrooms
• One 6-ounce can sliced water chestnuts, undrained
• One 32-ounce carton low-sodium vegetable broth, or 1 recipe Asian Mushroom Broth (page 15)
• 2 tablespoons dry sherry or red wine
• 2 teaspoons reduced-sodium soy sauce
• Freshly ground pepper to taste
• 1 cup snow peas, trimmed and halved
• 8 ounces soft or firm tofu, cut into 1/2-inch dice

1. Heat the oil in a large soup pot.
2. Add the onion and saute over low heat until golden.
3. Add the remaining ingredients except the snow peas and tofu.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer over low heat for 10 minutes.
6. Remove from the heat.
7. Stir in the snow peas and tofu and let the soup stand for 30 minutes.
8. Heat through and serve at once.
9. Per serving:
10. Calories: 117
11. Total fat: 5g
12. Protein: 5g
13. Fiber: 4g
14. Carbohydrate: 14g
15. Cholesterol: 0mg
16. Sodium: 415mg

olive oil, onion, cabbage, white mushrooms, water chestnuts, vegetable broth, sherry, soy sauce, freshly ground pepper, snow peas, firm tofu

Taken from www.epicurious.com/recipes/food/views/chinese-cabbage-and-tofu-soup-378960 (may not work)