Asian soup

June 19, 2015 Recipes No Comments

it’s a cool rainy day today
cool enough I treated myself to a little fire in the wood stove this morning
just to take off the chill

the rain is good
garden is loving it
and it’s the kinda weather that makes me want soup
not a heavy earthy winter soup
rather a light Asian soup

I came up with this recipe years ago
since I am nowhere near an Asian restaurant I had to make do with what was on hand

With farmer’s markets and CSA baskets starting to get in full swing let’s see how delicious rhymes with scrumptious.

To fill two nice big bowls you will need

4 cups of broth of your choice
1 Tsp soya sauce
1 tsp rice vinegar (or plain, or apple cider)
1/2 tsp sesame oil
1 tsp fresh grated ginger (or more if you love it)
1/2 lemon: juice + grated rind
2 cloves grated garlic
2 tsp honey
a good pinch of cayenne (if you want a little heat)
50 gr. vermicelli
and any fresh spring veggies like: spinach, kale, Swiss chard, green onion, peas,…

In a medium pot boil water and cook vermicelli. Set aside.
In another pot bring broth to a boil. Add all ingredients except the lemon juice, the cilantro, and veggies. While the broth simmers, chop veggies.

Place cooked vermicelli in two large bowls. Cover with veggies. Add enough boiling broth to cover it all. Add cilantro and lemon juice.

The broth and the veggies make this soup. The better the broth the better the soup. You can spice it up if you like, add a little more vinegar and honey for a sweet and sour taste. You can add cubes of soft tofu, or, like I often do, beat an egg and drop it in the boiling broth before serving.
I like to finely chop the veggies and add them at the last minute so they barely cook.

* Adapt as you wish. I didn’t have green onion so I put chive flowers. I’m putting chives flowers everywhere these days.

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