Friday, September 12, 2014

Asian Style Vegetable Soup

In the pursuit of low sodium recipes for my family I have found soups a little difficult. Of the five recipes I tried, two were a disaster and three were great. This one falls in the great category. It is a little dark in color for my taste but so delicious who cares what it looks like. I may try chicken stock next time? Or make my own veggie stock. We will see? This soup has a wonderful sweet flavor. But my absolute favorite thing about it is the sesame oil. It is so different and rich tasting. I tried it with added salt, some low sodium soy sauce and even Sriracha. But honestly it is great as is. No need for those extras, but they are delicious too if you just need variety. This is truly a delicious healthy soup.

Asian Style Vegetable Soup
Serves 12; generous 1 cup serving


14 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 cloves garlic, minced
1” ginger, peeled and minced
6 green onions, divided and sliced
1 carrot, peeled and diced
1 cup frozen corn, thawed
6 cups Napa or Savoy cabbage, chopped
8 cups unsalted vegetable stock
1/4 tsp white pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2 cups baby spinach leaves
2 tsp. sesame oil
1 Tbsp. Sherry vinegar

Optional garnishes:


If using dried mushrooms, soak them in warm water for 15 minutes. Squeeze out the excess water and reserve soaking liquid. Cut or discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps and add to a soup pot. Add garlic, ginger, 4 green onions, carrots, corn and cabbage. Cover vegetables with vegetable stock and mushroom soaking liquid. Be careful not to add the sediment at the bottom of the mushroom liquid. Bring to a boil; reduce heat to low, and simmer covered for 10 minutes. Turn off heat add spinach, sesame oil and sherry vinegar. Serve garnished with remaining green onion.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist

1 comment:

  1. I like the dark color, Denise! The ginger and green onions sound good too. Thanks for linking!


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