Thursday, 7 February 2013

Asian Soup

I've been a very busy bee these past few days. With class, exams, labs and work, its nice to come home and make a good hot meal, even if it only takes 30 minutes. I've always been a fan of Asian soups. Miso, hot and sour, vegetarian pho, its all good. This recipe is pretty simple, in that it doesn't contain many crazy Asian ingredients that you may not necessarily have on hand.


Serves 4

























Ingredients


2 packages soba noodles, cooked following package directions

Olive oil
10 oyster mushrooms
1 clove garlic, minced
1/16 green cabbage or napa cabbage
1 large carrot, shaved
2 green onions, chopped
1/2 mirador pepper or Long chilli pepper, minced
5 dried shiitake mushrooms, steps removed, rinsed and chopped
1 handful dried seaweed
1/2 bunch Chinese broccoli or 1/2 a head of bok choy, chopped
1/4 cup, pack fresh cilantro leaves
2 cups vegetable broth
5 cups water
2 tsp sesame oil
1/2 tsp Asian 5 spice
1/2 tsp ground corriander
1 tsp ginger powder or 1" fresh ginger
3 Tbsp soy sauce


Preparation

On medium heat in a medium large pot, lightly brown oyster mushrooms in oil. Add garlic, and fresh ginger, if using.
Add cabbage, liquid, dried mushrooms, hot pepper, seaweed, sesame oil, spices and soy sauce. 
Bring to a boil and then add carrot and green onion. 
Let simmer on medium for 10 minutes.
Meanwhile cook soba noodles as directed on package.
After 10 minutes add greens to soup and simmer for another 5 minutes.
Check seasoning and liquid level and add more soy sauce, salt or pepper, or water as desired. 
When all vegetables are cooked, add cilantro, remove pot from heat and let cool for 5 minutes.
Serve soup on top of noodles and add hot sauce if desired.

Hope you enjoy!