Asian broth

As the cooler nights set in, soups are becoming more and more enticing to eat. This asian broth is a light soup and is filled with many nutrients from all the vegetables. It requires little cooking time so it is ideal for any night of the week.

Vege-packed!

The ginger and chili provide the broth with heat that really warms you up! I love the vegetables a little crunchy as it keeps this broth fresh and full of texture.

Winter warming

This broth will keep in the fridge in a sealed container for 1 day. Great to enjoy for lunch the next day!

Asian broth

Serves 4

Ingredients:

  • 1 TBSP fresh ginger, grated
  • 6 cups vegetable stock
  • 2 TBSP tamari
  • 1 red chili, deseeded and finely sliced
  • 100g fresh shiitake mushrooms, sliced
  • 2 carrots, peeled and sliced
  • 1/2 Chinese cabbage, washed and finely shredded
  • 4 sprigs of spring onion, washed and finely sliced
  • 200g snow peas, washed and slice thinly
  • 200g bean sprouts, washed

Method:

  1. In a large saucepan, place the vegetable stock, tamari, ginger and chili. Bring to boil then add mushrooms and carrots. Simmer, covered, for 2 minutes.
  2. Add cabbage, onion, snow peas and bean sprouts. Simmer, uncovered, for 2 minutes. Serve and enjoy!

What is your go-to winter soup?

2 thoughts on “Asian broth

  1. Loved this soup Emma – light yet so filling and warming. I stuck exactly to the recipe – which is unusual for me and it was perfect. Reheated well for lunch the next day as well.

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