Vegan Chinese Vegetable Soup

This a very clean and simple application of a few of the vegetable world's most amazing flavors. An exercise in how powerful a minimal set of gorgeous ingredients can truly be.

A good broth is a pleasure to eat and much simpler to make than most would think.

3 shallots, sliced
1 inch ginger, peeled, diced
7 cloves garlic, chunked
1 pint button mushrooms, diced
2 bunches bok choy, ribboned
3 dried japanese chiles

1/2 cup red wine
2 tbls olive oil
2 tsps asian garlic chili paste
1 tsp spicy mustard
2 tbls low sodium soy sauce
1 can chick peas, plus liquid
2 1/2 cups water

2 tsps black pepper
1 tsp salt
1 tsp crushed pepper flakes
1 tsp cayenne
1/2 cup fresh parsley leaves

Add shallots, ginger, garlic, mushrooms, chiles, oil, wine, chick pea can liquid, chili paste, mustard, soy sauce, water, black pepper, salt, pepper flakes and cayenne to a large pot and simmer for 15 minutes. Add chick peas and bok choy. Simmer 5 more minutes. Turn off heat. Stir in parsley. Let sit 3 more minutes.

Serve with rice and sauteed bok choy.

If you have the time, allowing it to rest a few hours or overnight in the fridge will intensify the flavors.

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