HomeCookin: detox soup…. homemade asian veggie soup w/ shitakes, boy choy, baby corn, chili and cilantro. Broth infused with garlic, ginger, star anise & fish sauce.
After a very eventful Memorial Day weekend here in NY, Kit and I really needed a healthy dinner to kick start our week back at work. Veggies and comforting broth. Delicious…
So, in a large pot I poured in a carton of Chicken Stock (could use Veggie) - and 1.5 cups water.
Add 1 large clove of sliced garlic, 1 large piece of fresh ginger sliced, half a red chilli sliced, 1 chopped green onion, 2 star anise.
add a bunch of cilantro , the juice of a lime and bring to a boil.
Add 1 tbsp fish sauce and a splash of sesame oil.
Simmer for 15 mins
Cook brown rice noodles to package directions. Strain and chill in cold water.
In a pan saute half a sliced onion and 1 cup sliced shitakes. Add 1 cup halved baby corn saute for a min.
With a slotted spoon, skim the broth and remove large chunks of garlic/ginger etc.
Add the mushrooms, corn and onion to the broth.
Add 2 cups bok choy and simmer until wilted.
Add noodles to bowl, ladle in soup, veggies. Garnish with cilantro, green onion and chili.
Add fish sauce, shiracha to taste.