Asian Vegetable and Mushroom Soup
Asian Vegetable and Mushroom Soup
(serves ~6)
Ingredients
2 cups pak choy, chopped (whites and greens separated)
2 small-ish zucchinis, sliced to ¼ inch
2 cups mixed color baby bells, chopped and seeds removed
½ cup onion, diced
1 cup celeriac, diced
1 diakon, sliced to ¼ inches
1 cup king oyster mushrooms, sliced to ¼ inch
4 cloves garlic, minced
1 tbsp sesame oil (or spicy sesame if you like that)
1 serrano, sliced thin (optional)
10 cups roasted chicken stock (or vegetable stock if you want to go full vegan)
Fish sauce to taste (or coconut aminos if you want to go full vegan)
Directions
- Add chicken stock and mushrooms to a large stock pot on med-high until it hits a low boil. Reduce to med-low to simmer.
- After about 5 minutes, add the onion, celeriac, diakon, garlic and serrano.
- After about 5 more minutes, add the white parts of the pak choy, zucchini, and baby bells.
- After about 5 more minutes, add the green parts of the pak choi, sesame oil and fish sauce.
- Let everything incorporate for a couple minutes and serve hot.
-@theprimalfocus