Asian Vegetable Soup

I didn’t plan on posting this one: I mean, how many vegetable soup recipes do you really need? But Tai loved it so much, and continued to rave after his second bowl, that I decided I should write it down so that I can make it again sometime. Which was the whole raison d’être of the blog in the first place: so that when Tai asks me next summer, “Remember that Asian soup you made a while back? Can we have that again?” I won’t say “Um, sort of. What did it taste like, exactly?” It’ll be here, patiently waiting. In the meantime, I’ve got several pint jars of delicious soup tucked in the freezer, also patiently waiting. And a fridge cleared of bok choi, just in time to make room for the boatload of peaches I picked up at the farmer’s market. It’s like the Circle of Life around here, people. The Circle of Life.

Adapted loosely from Christina’s Garden Vegetable Soup.

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Asian Vegetable Soup

INGREDIENTS

  • 3 tbsp olive oil
  • 1 tsp toasted sesame oil
  • 1 large onion, diced
  • 6 cloves garlic, sliced
  • 2 cups sliced carrots (about 5 medium)
  • 4 cups stock, chicken or vegetable
  • 4 cups water
  • 1/4 cup tamari
  • 1 tbsp oyster sauce
  • 1 tsp Sriracha chile sauce
  • 4 small dried red chiles, stems removed
  • 1/4 tsp white pepper
  • 2 small heads bok choi, greens & stems, sliced
  • 1/2 lb green beans, trimmed and chopped to 1-inch lengths
  • 2 tbsp fresh parsley, chopped

METHODS

  1. In a 5-quart stockpot, heat the olive & sesame oils over medium-high heat until shimmering. Add onions, garlic and carrots, and sauté until vegetables soften slightly, about 5 – 7 minutes. Add stock, water, tamari, oyster sauce, Sriracha, dried chiles and pepper. Bring to a boil over high heat, then reduce heat and simmer, covered  for about 15 minutes to allow flavors to blend.
  2. Add bok choi, green beans and parsley. Bring back to a low boil, reduce to a simmer, and simmer for about 5 minutes, uncovered, until vegetables soften but are still bright green. Taste and adjust seasonings, including salt if needed. Garnish with additional parsley or a dollop of Sriracha.

Yields about 4 quarts.

OPTIONS

  1. Even with homemade chicken stock and low-sodium tamari, this soup did not need additional salt. Take care to use low-sodium stock and tamari if you are using commercial varieties.
  2. Like most vegetable soups, this is highly adaptable to the vegetables on hand. The key is the broth; the sesame oil, tamari, oyster sauce and Sriracha are important in giving it an Asian flavor.

STORE

Refrigerated for up to 5 days. Frozen for 6 months.

SEASON

Summer.

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4 comments

  1. Hello, here in Africa it is winter. On my blog I recently wrote about my favourite soups on a particularly cold day. I had a little wish list too – one being miso and other Asian inspired soups – so how perfect that you share this recipe right now! I look forward to spring greens in my garden and trying the interesting flavourings you have used. Peek at my soup, if you like http://www.plantabundance.wordpress.com cheerio Nikki

  2. Pingback: Tortilla Soup

  3. Pingback: Asian Vegetable Soup - Recipe Hearth

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