Instructions: STOCK: Trim the ends off the onion and then cut two slices, one from each end, about 1/2-inch thick; peel and separate into rings. Set the rest of the onion aside for later.

Measure water into a saucepan. Add the onion rings, garlic, shiitake mushrooms, a vegetarian "oyster" sauce (see note), tamari and bouillon.

Simmer for 15 to 20 minutes until aromatic. Let stand another 10 to 15 minutes. Remove and reserve the shiitake. Strain the broth into a heat-proof container and set aside; you may need to reheat the broth in a microwave. (The vegetables are no longer needed. )

While the stock is simmering, sliver slice the rest of the onion. Rinse and dry Chinese or savoy cabbage leaves, enough to make 2 or 3 handfuls of finely shredded cabbage. Mix the sherry with additional shiitake mushroom sauce and set aside.

About 5 mins before serving, heat the oil in the saucepan. Saute the cabbage a minute or two. Add the mushrooms and saute. Add the waterchestnuts and heat through. Clear a small opening near the center of the pan and add the sherry-sauce mixture. When the alcohol evaporates, add the hot (but not boiling) broth to the pan and mix well to heat through.

Gently add the tofu and heat. Ladle into soup bowls; sprinkle with chopped scallion greens. Serve with soy sauce and crunchy noodles, optional.

Pats

NOTE: Navas recipe calls for 4 to 5 dried shiitake mushrooms; reconstituted. We used two fresh shiitake and supplemented with a bottled sauce available from Lee Kum Kee. We also added a little vegetarian bouillon that contains soy protein. We served the soup with an asparagus dish; the snapped asparagus ends were added to the soup stock. You can make the stock up to 24 hrs. ahead of the meal and reheat before adding to the sauteed cabbage.

SAUCE that imitates the flavor of oyster sauce by using the essence of shiitake mushrooms. It is excellent for braising or as a dip, enhancing the flavor of vegetarian dishes. Mushrooms, sugar, soy sauce, salt, hydrolyzed soy protein, caramel color. Also called: VEGETARIAN STIR-FRY SAUCE.

SERVING IDEA: Serve soup as first course followed with Udon Noodles with Asparagus and Cashews (T) by Nava Atlas (see recipe).

NOTES : Tonights dinner. Can be a lot of work but it was good and its fun to "team cook". Both recipes come from Nava Atlas Veg Celebrations. Oh, Bob says to mention "alot of dishes" ;-)

Chinese Cabbage and Bean Curd Soup with Mushrooms (T)

Udon Noodles with Asparagus and Cashews (T)

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