Recipe by Sesquipedalian Sapphist
A big batch of Oriental-style vegetable soup: enjoy it now and freeze the rest for lunches on the go. I created this one day when I was wanting something to warm me up on a cold winter day in Buffalo. My family loves it! Omit fish oil for vegetarian/vegan fare. For a gluten-free recipe, use tamari rather than soy sauce.
Top Review by twinmama
This soup is to die for. It is great with some rice noodles broken up and thrown in too. I let it cook all day and it just got better with time. Once I filled my jars, I had some broth left over (so I could have added more veggies), but I froze the broth instead. Now when I have fresh veggies on hand, the broth is already made. Great recipe!
- 9 quarts water
- 2 vegetable bouillon cubes
- 1⁄2 cup tamari or 1⁄2 cup soy sauce
- 1⁄2 cup rice vinegar
- 1⁄2 cup lime juice
- 1⁄2 cup fish oil (optional)
- 1 cup organic low-sugar ketchup
- 1 cup raw sugar
- 2 teaspoons hot chili oil
- 2 tablespoons sesame oil
- 1⁄4 teaspoon ginger
- 2 tablespoons chives
- 16 ounces bagged cabbage
- 6 ounces whole spinach or 6 ounces kale
- 16 ounces cremini mushrooms, sliced
- 1 cup roasted red pepper, minced
- 10 ounces water chestnuts, drained and rinsed (dry weight of 16 oz can)
- 10 ounces bamboo shoots, drained and rinsed (dry weight of 16 oz can)
- 14 ounces baby corn, drained and rinsed (dry weight of 30 oz can)
- 2 1⁄2 cups carrots, sliced
- 3 yellow onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons peanut oil
- 1 pinch salt
- crushed red pepper flakes
Directions See How It's Made
- Add 9 quarts of water to a 12 quart soup pot on high. Add boullion, tamari, rice vinegar, lime juice, fish oil (optional), ketchup, raw sugar, hot chili oil, sesame oil, ginger, and chives. Bring to a boil, reduce heat, cover, and simmer while preparing vegetables.
- Add ingredients as you prepare them: bagged coleslaw, bagged spinach (or kale, rinsed and removed from stalks), crimini mushrooms (rinsed and sliced), red roasted peppers (diced), carrots (peeled and sliced).
- Add canned foods after draining and rinsing thoroughly: water chestnuts, baby corn, and bamboo shoots.
- In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
- Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
- Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
- Continue the deglazing process until onions are a deep, rich brown.
- Add garlic to onions and cook for an additional minute.
- Pour a ladle of soup into the frying pan to stop the cooking process and help loosen any onions and garlic stuck to the frying pan. Add contents of frying pan to soup.
- Allow soup to cook for several hours to bring out flavors. Add pepper and crushed red pepper flake to taste.