Shrimp Tofu Cabbage Soup

This is the soup I came up with for dinner last night. I had just picked up green cabbage from our winter farm share at Little Ridge Farm in Lisbon Falls and knew I had some shrimp in the freezer. Unfortunately, I don't remember the exact amounts or times for ingredients, but as always, I encourage everyone to alter to taste and experiment with what works for them. There really is no wrong way to do it. This makes a pretty large pot of soup. I didn't include them, but for more color and added nutrients, add carrots and radishes!

• 2 tbsp toasted sesame oil
• 1 medium yellow onion, chopped
• 2-3 cloves garlic, minced or chopped
• 1/2 pound peeled shrimp, cut in 1/2 inch pieces
• 2 tbsp tamari soy sauce
• 1 small green cabbage, chopped
• 3 quarts water
• 4 tablespoons miso paste
• 2 organic vegetable bullion cubes
• 1/2 block tofu, chopped in small squares
• 3-4 large kale leaves, stems removed
• 2 tbsp dry wakame seaweed
• 2 cups cooked brown rice

I suggest getting your brown rice cooking before beginning the rest of the soup. Cook as directed or use a rice cooker.

Add sesame oil to sauce pan on medium heat and add onion. Cook for 3 minutes, then add garlic and shrimp. Stir and cook for 3-5 minutes or until shrimp is cooked through. While shrimp is cooking, place pot with water on separate burner on medium heat. Add cabbage and tamari to shrimp/onion mixture and stir. Cook for 3 minutes.

To the pot of water, add 2 bullion cubes and miso paste. Turn heat down if necessary to avoid boiling the water, which is to be avoided so as not to ruin the miso. Stir until blended or use handheld immersion blender to blend right in the pot. Another option is to take a smaller amount of water from the pot and add the bullion and miso to a blender to mix, then add back to pot and stir.

Add cabbage, shrimp and onion mixture to the pot of water. Add tofu, kale, wakame and cooked rice. Stir and heat through - about 5 minutes. Serve and enjoy!