Asian vegetable soup
This soup is so easy to make! Artfully arranged vegetables make this pretty but it is healthy and tasty as well. The soups base has ginger, garlic and a touch of sesame. The dashi is made with dried shitake mushrooms and kombu.
Servings: 4
Ingredients
- 1 4" X 4" piece Kombu (don't rinse)
- 4 Dried shitake mushrooms
- 8 CUPS Water
- 2 Baby Bok Choy
- 1-2 Large carrot
- 1-2 Dried or fresh Thai chili peppers Sub 1 TSP pepper flakes
- 8 Mushrooms Sliced very thin
- 1 Cup Broccoli florets
- 1/2 Cup Red or green cabbage
- 8 Medium yukon potatoes
- 1/2 TSP Toasted Sesame Oil
- 1/4 TSP Black Pepper(Optional) To taste
- 1 TSP Crushed Garlic
- 1 TSP Ginger puree
- 1 TSP Thai Chili Powder Optional
- 1/2 TSP Corn starch (Optional)
- 4 Cilantro leaves Garnish
Instructions
- Put 8 cups water into a sauce pan with the shitake mushrooms and kombu. Set saucepan on high heat until the water comes to a boil then reduce to medium heat.
- Wash and trim potatoes. Cut into 1/2" wedges. Add to broth after 15 minutes.
- Remove outer leaves from baby bok choy's. Cut each in half. (Bok choy varies greatly in size. You can cut this smaller but be aware you will steam this over the soups and you will want to put 1/2 of each bok choy in each serving of soup.
- After adding the bok choy, set a steam basket over the soup and add in the bok choy and broccoli.
- Thinly slice mushrooms. Set aside.
- Chop the green onion and set aside for garnish.
- Peel carrot. Use a vegetable peeler to slice broad thin strips. Set aside.
- Add the garlic and ginger to the broth.
- When the shitake in the mushrooms are soft, add garlic, ginger and Thai chili powder to the broth. Fish out the kombu and shitake mushrooms. When the mushroom cools a little, you can slice them very thin and add them back into the broth..
- Divide soup between four bowls. Add to each bowl with a bok choy. Arrange carrot slices in a circular pattern to resemble a rose. Arrange mushroom slices. Top with, green onion and cilantro leaves. Cover each bowl for about 3-5 minutes. Serve and enjoy.
Notes
This is a Snap Pea Sheep recipe.
You can save time by using pre-made broth of choice. I often use Imagine No-Chicken low-sodium broth or Pacific mushroom broth.
Be aware that most pre-made broths are not 100% WFPB. Most have oil.
This Dashi is easy to make. Double the recipe and save half doe another meal. The broth is good for several weeks.
Dashi is a simple broth made of shitake mushrooms and Kombu simmered for an hour. You may use the dashi and slice the mushrooms from the dashi for your broth and your soup.
Use any combination of vegetables you wish. You may want to include bamboo shoots, snap peas, spinach, wakame, baby corn, edamame, Etc..