This soup is easy and delicious. Healthy and an awesome balance of hot and sour and sweet and fresh. Load it up with bean shoots, fresh herbs, chilli & lime wedges, its a smoking hot bowl of savoury salady delights. This looks like a lot of ingredients but you are really just throwing everything into a pot. There is not a lot of technique or fuss required.
1 tbsp coconut oil
2 brown onions sliced
1 large carrot sliced on the diagonal
2 celery stalk sliced on the diagonal
4 large garlic cloves smashed
50g piece of fresh ginger sliced into rounds
1 lemongrass stalk chopped roughly into rounds
2 red chillis
3 star anise
1/2 cup soy
3 kaffir lime leaves
4 coriander stem roots
2 tbsp tamarind paste
3 tbsp miso paste
3 tbsp Braggs Soy Protein
4 dried shitake mushrooms
80 ml maple syrup
150g smoked tofu cut into cubes
2 handfuls of beans (green or snake)
100g white mushrooms
100g enoki mushrooms
100g shitake mushrooms
Holy Basil, Coriander, Bean shoots, Fresh chilli, Lime wedges, fried shallots & sesame oil.
Saute onions, carrot, celery, ginger, lemongrass and garlic until caramelised and golden. Add chilli, star anise, coriander stem, lime leaves, miso, shitakes, tamarind, soy protein and two litre of water. Bring to the boil and then turn down the heat to simmer for about 30-40 minutes. Taste the broth, add more seasoning (salt, soy, maple to suit your taste).
Strain the soup when you are loving the flavour profile. Drop in the beans, tofu and mushrooms cook for a few minutes.
Load up your bowl with fresh veggies & herbs. Pour the soup over the top, sprinkle with sesame oil, fried shallots, chilli and lime juice.