I’ve been meaning to blog about this soup for months now. In fact, the above photo was taken way back in October when I wrote a post on making Asian stocks for Kathryn at Limes and Lycopene. No idea why it’s taken me until now to share the recipe with you as it’s a dish I eat a lot in winter especially when I’m feeling a little run down. With vast amounts of veg, a deeply nourishing broth and a warming kick of chilli, this is the perfect cold weather pick me up.
It’s not really appropriate for me to give you a firm recipe for this Asian vegetable soup as I never make it with the same ingredients twice. Instead, I’ll just explain the basics and let you do the tweaking:
- Use approximately 300 ml of chicken or vegetable stock per person. Simmer the stock for 45 minutes with a roughly chopped thumb of ginger, a couple of squished garlic clove, a scattering of dried mushrooms and a whole chilli, pricked a few times to let the oil seep out.
- Use a slotted spoon to remove the garlic etc before cooking the vegetables in the stock. Rather than salt, add a dash of soy sauce to the broth. Taste. Add another dash if necessary.
- VERY finely slice a selection of vegetables. A mandolin is perfect for this. I like to vary the colours of the vegetables – orange carrots, red peppers, dark green kale, white beansprouts. A rainbow soup is very cheerful on a cold day.
- Add the vegetables to the simmering soup in order of cooking time. For example, cabbage then carrot then mangetout then beansprouts.
- Use a slotted spoon to remove the vegetables and pile them up in the middle of a bowl. Spoon the stock around the vegetables.
- Scatter with fresh coriander and chopped red chilli. Spring onions are nice with it too.