Spicy Asian Vegetable Soup
Servings 4
Equipment
- Soup kettle, juicer, chef's knife
Ingredients
- 5 C Vegetable broth
- 4 T Grated fresh ginger or 2 t of dried ginger
- 1 clove Garlic, minced
- 2 C Shitake mushroom caps (stems removed) sliced
- 2 Shallots, cut lengthwise into slivers
- 2 C Bok choy or Napa cabbage, thinly sliced separate stems from leaves
- 1 C Carrot, shredded or julliene strips
- 3 Scallions, chopped
- 2 t Lime juice
- 4 Cherry or grape tomatoes, halved or quartered
- 1 t Hot sauce, your favorite
- ¼ t Paprika, smoked is best
- ½ t Basil
- ½ t Thyme
Instructions
- In soup kettle, combine broth, ginger, and garlic. Bring to a boil, then simmer 20 minutes.
- Add bok choy stems. mushrooms, shallots, and carrot. Simmer 3 minutes.
- Add scallions, bok choy greens, lime, tomatoes, hot sauce and spices and cook for about 2 minutes.
Video
Notes
Cilantro or Thai basil makes a great garnish.