Asian-ish Minestrone
It does the job of your mommy's chicken soup - without the chicken and with an Asian twist. This recipe will easily feed 8.
Ingredients
- 1/4 Cup ginger peeled and julienned in'fine' 2' matchsticks
- 1/4 Cup garlic minced
- 1/2 head green cabbage core removed and chopped in 1' squares
- 12 shitake mushrooms stems removed and sliced in 1/4' strips
- 1 Vidallia or other sweet onion diced
- 2 medium red potato diced
- 2 carrots peeled and julienned in 'thick' matchsticks
- 2 parsnip peeled and julienned in 'thick' matchsticks
- 1 rutabaga peeled and diced about equal size to the red potatoes
- 2 Tbsp sesame oil
- 2 Tbsp soya oil
- 3/4 tsp red chili flakes
- 4 Tbsp tamari or soy sauce
- 2 tsp sesame seeds
- 1/2 Cup mirin
- 1/2 Cup sake
- 1/3 Cup white miso
- 1 vegetable stock or 7 Cups vegetable stock
- 1 zucchini - diced
- salt
- pepper
Vegetable Stock
- 4 carrots peeled and roughly chopped
- 4 parsnip peeled and roughly chopped
- 4 celery stalks peeled and roughly chopped
- 2 piece ginger peeled and roughly chopped
- 2 shallots peeled and roughly chopped
- 1/4 Cup dates pitted
- 8 Cups Water
- 1/4 Cup pitted dates
- 8 Cups Water
Instructions
- Preheat oven to 400 F. Mix ginger, garlic, cabbage, mushrooms, onion, potatoes, parsnip and rutabaga in a large greased roasting pan. Add oils, tamari, chili flakes and sesame seeds and mix well to coat. Roast, mixing occasionally, until lightly colored.
- Remove vegetables to large soup pot. Deglaze roasting pan with sake and mirin - and add deglaze to pot. Add stock and bring quickly to a boil.
- Remove a couple of cups of hot stock to a bowl and dissolve miso - and add back to soup pot. Add zucchini, reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper.
Vegetable Stock
- Place all in soup pot and bring to a boil. Reduce heat and simmer covered for 2 hours.
Notes
Place all in soup pot and bring to a boil. Reduce heat and simmer covered for 2 hours.
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