As the cooler nights set in, soups are becoming more and more enticing to eat. This asian broth is a light soup and is filled with many nutrients from all the vegetables. It requires little cooking time so it is ideal for any night of the week.
The ginger and chili provide the broth with heat that really warms you up! I love the vegetables a little crunchy as it keeps this broth fresh and full of texture.
This broth will keep in the fridge in a sealed container for 1 day. Great to enjoy for lunch the next day!
- 1 TBSP fresh ginger, grated
- 6 cups vegetable stock
- 2 TBSP tamari
- 1 red chili, deseeded and finely sliced
- 100g fresh shiitake mushrooms, sliced
- 2 carrots, peeled and sliced
- 1/2 Chinese cabbage, washed and finely shredded
- 4 sprigs of spring onion, washed and finely sliced
- 200g snow peas, washed and slice thinly
- 200g bean sprouts, washed
- In a large saucepan, place the vegetable stock, tamari, ginger and chili. Bring to boil then add mushrooms and carrots. Simmer, covered, for 2 minutes.
- Add cabbage, onion, snow peas and bean sprouts. Simmer, uncovered, for 2 minutes. Serve and enjoy!
What is your go-to winter soup?