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Yield: 4 to 6 servings
Ingredients:
For the Vegetable Stock:
4 cups greens trimmings
1 medium yellow onion
1 cup scallions
1/2 cup mushroom trimmings, wiped clean
1/2 cup carrots
1/2 cup celery
2 tomatoes, quartered
2 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
8 cups water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
For the Soup:
1 cup carrots, sliced
1 medium onion, sliced
2 ribs celery, sliced
6 shiitake mushrooms, sliced
3 green onions, sliced
1 1-inch piece of ginger, finely minced
1/2 cup edamame
1 clove garlic, minced
3 cups Napa cabbage, shredded
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
2 cups cellophane noodles, cooked
1 cup bean sprouts
Method:
For the Stock:
Place all the trimmings and the vegetables in a large pot. Add the water and herbs, and bring to a boil.
Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container.
Use immediately, or cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)
For the Soup:
Return the strained stock to the heat and add fresh carrots, onion, celery, shiitake mushrooms, green onions, ginger, edamame, garlic, sliced Napa cabbage, soy sauce and sesame oil. Top with cellophane noodles and bean sprouts. Simmer for about 10 minutes, until cooked through.
This recipe was featured on the Waste Not, Want Not Episode of Emeril Green.
More Asian Soup Recipes:
Asian Beef with Rice and Mushrooms
Make an Asian Tofu and Noodle Soup
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