Recipe Category: Vegetarian
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Ingredients
- Serving Size : 1
- 1/3 cup ‘vegetarian’ – (1/3 to 1/2)
- chicken stock powder
- 1 quart water
- 10 slices fresh ginger
- 1/2 cup slivered seitan
- 2 oz tofu – cubed (2 to 3)
- 1/2 cup carrots – julienne
- 1/2 cup napa cabbage – julienne
- 1/2 cup dried black mushroom slices
- soaked and drained
- 1/2 cup sliced dried lily flower buds – soaked and drained
- 1/2 cup frozen baby peas – rinsed and thawed
- 4 scallions – whites thin sliced – greens cut on thin diagonals – 2kept separate
- 2 t’s rice vinegar (unseasoned)
- 1 tablespoon mirin
- 2 t’s tamari
- 1/2 teaspoon fresh black pepper
- 1 1/2 t’s arrowroot
- 1/8 teaspoon crushed red pepper (or to taste)
Method
- PROCEDURE.
- Cut and prepare all of the fresh and dried veggies, tofu and seitan.
- After the black mushrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy.
- NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **.
- Simmer the first 3 ingredients for one minute and then remove the ginger.
- Combine the last 6 ingredients in a bowl and mix.
- Add the carrots, Chinese cabbage and black mushrooms to the stock and simmer for 2 minutes.
- Add everything else except the scallion greens and baby peas and simmer another 2 minutes.
- Be sure to recirculate the last 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup.
- Add baby peas, adjust the seasonings and serve very hot in bowls.
- Garnish with scallion greens.
Full List of Vegetarian Recipes
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