Spicy Gai Lan Soup

Soup I made one day when I had leftover produce from the Asian market. I recommend the gai lan and the wakame to get the right flavor, but I'm sure you could use similar greens and seaweed in a pinch.

• Ready In: 1 hr 40 mins
• Serves: 6
• Yields: 2 7/8 Quarts

Ingredients

• 1  cup  chopped red onion
• 5  chopped garlic cloves
• 2  tablespoons  chopped ginger
• 32  ounces  vegetable stock
• 3  cups  chopped  gai lan, including stems (Chinese broccoli)
• 1⁄2 cup  dried  wakame seaweed, cut into 1/8-1/4 inch pieces
• 1⁄2 cup  sliced green onion
• 1⁄4 cup  chopped cilantro
• 1  cup  whole enokitake mushroom
• 1  tablespoon  chili paste
• 1  teaspoon dried basil
• 1  teaspoon sriracha sauce
•  pepper

Directions

1. Heat 1 T vegetable oil in a 3 qt pot.
2. Sauté onion, ginger, and garlic over medium heat for 5 minutes.
3. Add vegetable stock.
4. Bring to a boil, then simmer for 20 minutes.
5. Add all other ingredients, stir, fill pot to the top with cold water, return to the stove and bring to a boil.
6. Simmer for 1 hour.