Vegan Pan Asian Mushroom Soup

This soup is all about the broth. Layers of flavor come together to create a complex broth in a relatively short amount of time.

It has a strong chinese influence, but it draws from various cultures.

It's great on its own and delicious over rice too. All the flavor is in that deep, dark, unctuous broth.

Ingredients
1 pint mushrooms, diced
5 cloves garlic, minced
1 large red bell pepper, diced
3/4 cup diced carrots
1 poblano pepper, diced
2 jalapeno peppers, minced
1 serrano pepper, minced
1 cup chopped kale
1 can kidney beans, rinsed
1 can black beans, rinsed

4 cups water
3 tbls olive oil
1 tbl horseradish, the one with just vinegar, no mayo
1 tbl soy sauce
2 tsps chinese mustard
2 tsps dill
2 tsps crushed pepper flakes
2 tsps celery seed
1 tsp coriander seed
1 tsp paprika
3 tsps salt
1 tsp black pepper

In a large stock pot cook down your mushrooms with 1 tsp salt. I used cremini mushrooms, but it's dealer's choice. When they start to take on a little color add olive oil. Give it a stir the add th…

Harissa Sauce 2.0

I've done harissa before and it was good harissa, but I wanted to change it up a little bit to make it more eastern hemisphere authentic.

 I added caraway seed and celery seed. This gives it a unique flavor profile that isn't typically present in western hemisphere recipes.

It's still very easy to make. You just chuck everything into a blender and then pour into a a container to chill. You'll be rewarded with an intensely flavored sauce that will make anything you add it to taste way better.

Harissa 2.0
1 24 oz jar roasted red peppers, including the liquid
3 cloves garlic
1 jalaepno
1 serrano
1 tbl olive oil
3 tsps salt
2 tsps celery seed
1 tbl caraway seed

Puree all ingredients in a blender until smooth. Add back to the empty pepper jar. Rest in the fridge for several hours to cool and thicken.