Napa Cabbage and Champignon Soup
Champignons add savory flavor and B vitamins, while napa cabbage contributes fiber. Briefly browning the mushrooms deepens their aroma while keeping the broth light. Serve hot after a short rest.
Thinly slice the onion (70 g), and finely chop the green onion (20 g) and parsley (8 g). Cut the napa cabbage (250 g) lengthwise into several pieces, then shred it crosswise. Coarsely grate the carrot (70 g).
Slice the champignons (120 g) thinly. Finely chop the chili pepper (10 g); remove the seeds for a milder soup.
Heat the sunflower oil (27 g). Fry the onion, garlic (6 g), and chili pepper for about 1 minute. Add the carrot and fry for another 2–3 minutes over medium heat.
Add the champignons. Lightly fry them over low heat, then increase the heat and brown them for several more minutes.
Add the napa cabbage, pour in the chicken broth (900 g), and bring to a boil. Boil gently for about 10 minutes; add a little more hot broth or water if needed.
Add the green onion and parsley, season with salt (to taste), and bring the soup to a boil.
Boil the soup for another 2–3 minutes.
Remove it from the heat and let it stand for 5–10 minutes.
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