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Hearty soup with Asian flavours




Source of Recipe


made it up






Recipe Introduction


You can change this by adding seaweed or spinach leaves right at the end, or in any other way you like.





List of Ingredients



• 1-2 small onions, finely chopped
  
• 3 or more garlic cloves, finely chopped or crushed
  
• 2.5cm ginger (or more) finely chopped
  
• 1-2 fresh red chilli, deseeded and finely chopped
  
• 1-2 sticks celery, chopped
  
• 1-2 carrots, chopped
  
• 1 small zucchini, chopped
  
• olive oil
  
• sesame oil (optional)
  
• salt and pepper
  
• 1 tbs red miso paste (vegan)
  
• water
  
• 1 cup soup mix (or make it yourself by mixing things like dried lentils, kidney beans, buckwheat kernels or whatever you like)
  
• 1/2 cup chinese cooking wine or similar
  
• 1 bunch broccolini
  
• 6 mushrooms (or more)
  
• 1 bayleaf (optional)
  
• 1 star anise (optional)
  






Instructions



1. Soak soup mix at least 6 hours (overnight is good). Wash and cook in salted water until tender.
   
2. Heat oil and saute onion, garlic, ginger and chili until fragrant. Add carrots and celery and cook until starts to collapse. Add zucchini and mushroom with salt and pepper. Turn up heat to high and pout in cooking wine or sherry.
   
3. Add bayleaf and star anise if using. Add water and cook until vegies starting to be tender. Add in undrained soup mix and cook about 30 minutes.
   
4. Stir through miso paste and bring to the boil. When boiling rapidly add in sliced broccolini and cook 30 seconds.
   
5. Enjoy (add seaweed, spinach or beansprouts to bowl if desired.
   






Final Comments


If you can;t get broccolini- use green beans, broccoli, cauliflower or whatever vegie you like (preferably a brassica)