Sunday, October 30, 2011

CHINESE VEGETABLE SOUP: GLUTEN FREE VEGAN

CHINESE VEGETABLE SOUP
makes about 16 cups (8 generous servings)
Ingredients: Group 1

2T canola oil
4 oz firm tofu, 1/2 inch dice or smaller
1 onion,1/4 inch dice
1 cup green pepper, 1/4 inch dice
3T peeled and julienned fresh ginger
3 large or 6 small cloves garlic, sliced thin
1/8 tsp cayenne
2 cups roughly chopped Chinese parsley (cilantro)
2 large or 4 small mushrooms, sliced thin
1 julienned or spiralized yam, about 8 oz (see note)
2 large or 4 small carrots, 1/4 inch dice
Ingredients: Group 2

2 small baby bok choy cut in half, leaves separated
2 cups chinese cabbage or other cabbage, leaves cut to medium sized pieces
2 cups fresh spinach leaves and stems, stems chopped, leaves uncut
3 cups mizuma or other green such as kale or swiss chard, sliced or torn into medium-sized pieces
1/2 c TVP textured vegetable protein (dried soy bits) hydrated in 1 cup boiling vegetable bouillon (you can make your own from scratch, but ! use Better than Bouillon)
1 additional cup vegetable bouillon
3 oz tamari sauce
boiling water to cover
Ingredients: Group 3

1 tsp cornstarch
1T toasted sesame oil
soy bacon bits (optional garnish)
Heat oil and add all ingredients in Group 1. Stir well and cook until onions are translucent and peppers are soft. Add all ingredients in Group 2. Cook until carrots are done. Remove a half cup of soup liquid to a small bowl. Sprinkle in cornstarch and stir well until all lumps disappear. Pour into soup pot and stir well. Add sesame oil. Stir and serve, sprinkled with soy bacon bits if desired.
Note: I recently bought this spiralizer gizmo on Amazon and am loving it. Instant vegetable noodles for all your vegetable soups!! (For a low carb version, zucchini are best.)
And here's a handy guide to Asian greens from Saveur magazine.

2 comments:

Anonymous said...

Lovely picture, but would really like to have the recipe. Please post the recipe. Thanks!

G.F.Veg said...

here it is!