Asian Vegetable SOUP

(from geekypoet’s recipe box)

Naomi Duguid and Jeffrey Alford have trekked through most of Asia, photographing and cooking with tribesmen, local women, and street vendors, then sharing recipes from their adventures in award-winning cookbooks like Flatbreads and Flavors (William Morrow, 1995) and Mangoes and Curry Leaves (Artisan, 2005). I think they will forgive me for adding green beans and straw mushrooms to their recipe for the nourishing but minimal vegetable soup they ate at a truck-stop on the Plain of Jars in Laos.
Adapted from Hot Sour Salty Sweet: A Culinary Tour Through Southeast Asia, by Jeffrey Alford and Naomi Duguid (Artisan, 2000).

Fast Fact: In Asia, fish sauce is considered so indispensable in dishes that many vegetarian cooks use it
Quick Tip: For variety, make this soup using prepared mushroom broth or instant miso.

Source: Wildberries - link from this page (from RecipeThing user kylerhea)

Serves 4 people

Ingredients

  • 6 cups chicken or vegetable broth
  • 1 tablespoon Thai fish sauce (optional)
  • 2 slices fresh ginger
  • 1 small onion, halved and sliced vertically
  • 2 cups coarsely chopped Savoy cabbage
  • 2 cups cauliflower florets
  • 1/2 cup green beans, trimmed and cut in 1/2-inch pieces, or frozen cut green beans
  • 1/2 cup canned straw mushrooms, rinsed and drained
  • 1 small tomato, cut in 4 wedges
  • Salt and freshly ground pepper

Directions

  1. Place the broth and fish sauce, if using, in a medium pot and bring to a boil over medium-high heat. Add the ginger slices and onion and boil, half-covered, for 5 minutes. Add the cabbage and cauliflower, reduce the heat, and simmer for 10 minutes.

  2. Add the beans, mushrooms, and tomato and cook until the cabbage and cauliflower are very soft, 5 to 10 minutes. Season the soup to taste with salt and pepper. Serve hot, in heavy individual bowls or lacquer bowls with a lid.

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