4 cups low-sodium chicken broth 2 tablespoons low-sodium soy sauce 1 teaspoon sesame oil 1 tablespoon mustard seeds, toasted and crushed 2 stalks green onions, thinly sliced 1 teaspoon black sesame seeds 1/4 head Napa cabbage, sliced very thin
In a saucepan, slowly simmer chicken broth, soy sauce, sesame oil, half of the green onions, and mustard seeds for 10 minutes. Strain broth through a fine sieve and keep warm. Divide cabbage into 4 soup bowls. Gently ladle one cup broth into each bowl. Garnish with sesame seeds and remaining green onions.
Serves 4.
Courtesy of Aquanox Spa at Trump International Sonesta Resort (www.trumpsonesta.com)
