My husband has a pretty bad cold, so i thought I would whip him up a powerhouse soup, chock full of vitamins and spice! It came out DAMN well if I do say so myself!
3/4 cup chopped onion
6-8 cloves garlic, minced and divided into 2 piles
1/2c sliced carrots
1/2 small cabbage, chopped and divided
3inch piece of fresh ginger, grated, divided
1/2 large red bell pepper, sliced thinly
1 green chilie with or without seeds, depending on your tolerence!
1 red chilie w/or w/o seeds
2 green onions, sliced thickly
1/2 block extra-firm tofu, frozen and defrosted, cut into small cubes
slightly weak veggie stock
miso paste (used brown)
soy sauce or Braggs (If you live in London, I HIGHLY suggest the dipping sauce from the tofu guy at Borrough and Spittlefields market!)
rice wine vinegar (kirin)
1)Saute onion and half the garlic over very low heat in about 1.5TB olive oil until soft.
2)Add half the cabbage and saute a further 5 minutes or so
3)Cover with stock (about 4 inches above veg) and bring to a low boil
4)Add carrots, 1/2 the chilies, 1/2 the ginger and season to taste with Braggs (don't overseason, we'll be adding the miso soon!) Boil slowly for about 10 minutes or until carrots are tender.
5) Now add the remaining cabbage, ginger, garlic, chilies and red bell pepper. Lower heat to v. low simmer.
5) Spoon some of the broth into a cup and mix it with about 3TB of the miso (use more or less to taste), then add back into the soup, stirring well. Continue to simmer a further 3 minutes or so.
6) Mix 1/4c (+/- to taste) vinegar with about 1TB of cornstarch. Add to soup and stir very well. Heat through until just SLIGHTLY thickened
7) Throw in green onions just before serving!
If you try this, please let me know how it came out for you! It has so many vitamins and nutrients, they'll be coming out your ears! For extra vit's I suggest serving it with a spinach salad with balsamic dressing!
xposted to cheapvegan