Instructions: Wash the mustard cabbage and separate leaves to clean thoroughly. Cut coarsely and set aside.

In a deep saucepan or pot, heat the oil and stir-fry the ginger until aromatic, about 30 seconds. Add the mustard cabbage and the stock, bring to a boil, and simmer over low heat for 40 minutes.

Add the vinegar, soy sauce, and cayenne, and simmer another 20 minutes.

Cut the tofu into cubes and add to the soup. Simmer another 10 minutes.

Add salt and pepper to taste. Pour the cornstarch mixture into the soup and stir until it thickens. Turn off the heat and stir in the beaten egg with a fork just before serving.

Notes:
*Artisan New York, 1996. This mustard cabbage is most often used for making pickles, but it is also good when cooked for a long time in soup. The cabbage seems to sweeten with wilting and slow cooking, and its flavor mellows, so this is one vegetable you dont need to keep crisp. I have made this soup hot and sour because these flavors are so popular, and the hearty soup that results is great on a cold day.

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