Asian Vegetable Soup

Quick, simple, and made per person, this soup is great for dinner for one, two or five!

Quick, simple, and made per person, this soup is great for dinner for one, two or five

So while I am a firm believer that great food takes time, sometimes we just don’t have it. And although great soups often take hours of simmering to create deep flavours, sometimes a nice, quick, light soup is all you need to warm you up and keep you nourished.

Not only is this Asian Vegetable Soup speedy, but it can make one bowl or 5 bowls…whatever you need. Plus, if you’re really in a hurry you can replace all the fresh veg with the equivalent of frozen Asian veggies and no one would know! Should you want a heartier soup, add brown rice noodles to the mix and you have yourself a noodle bowl. Want more protein? Add 2 tablespoons of shredded chicken or pork, 4 cooked shrimps, or 3oz of sliced, grilled flank steak, or 3oz of fried tofu to the bowl.  To be honest, with a bit of creativity, the possibilities are endless.

 

Ingredientsimage

For each person being served:

1 cup organic, low sodium vegetable stock

1 tsp sesame oil (I always prefer toasted)

1 tsp vegetable oil

1-2 cloves of garlic, chopped

1/4 of a cooking onion, diced

1 inch ginger, chopped

2-3 cremini mushrooms, sliced

1 cup coarsely chopped hearty vegetables (any of carrots, broccoli, cauliflower, celery)

1/2 cup coarsely chopped leafy greens (any of spinach, kale, collard greens, bok choy)

1 handful edamame beans, fresh or frozen

1 tsp fish sauce

1 tsp soy sauce

Salt & Pepper, extra soy sauce, Sriracha, sesame seeds, fresh cilantro, sliced green onion, all to taste

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Place vegetable stock in a pot and heat through on medium heat until ready to serve.

Heat sesame oil and vegetable oil in wok or skillet on medium-high heat. Add garlic and saute 30 seconds. Add onion, season with salt and pepper, and sauté one minute. Add ginger and sliced mushroom and saute 2 minutes. Add your hearty vegetables and continue to cook, 3 minutes. Add edamame, fish sauce, 1 tsp soy sauce, and leafy greens, and continue to cook for 1-3 minutes (if only using spinach, stick to one minute; if using sturdier leafy greens use the full 3 minutes).

Spoon contents of skillet into a deep bowl (if adding rice noodles place cooked noodles in the bowl first). Pour broth into bowl, and garnish to your liking with green onions, fresh cilantro, salt, pepper, soy sauce, Sriracha and sesame seeds. Enjoy!

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