Asian Vegetable Soup with Asian Pesto

Name: Asian Vegetable Soup with Asian Pesto
Yield: Serves 8 or so
Ingredients: 4 cups thickly sliced shiitake mushrooms, stems removed; 3 tablespoons olive oil; 7 cups homemade chicken or vegetable stock or Dashi; 4 cups thickly sliced shiitake mushrooms, stems removed; 7 cups homemade chicken or vegetable stock or Dashi; 7 cups homemade chicken or vegetable stock or Dashi; 1 tablespoon Asian chile-garlic sauce, or to taste; 2 tablespoons Asian fish sauce, or to taste; Asian Pesto; ½ cup green onions sliced on the diagonal; Salt and freshly ground pepper; Salt and freshly ground pepper; 6 ounces firm tofu cut into ½-inch cubes; 3 cups coarsely chopped baby bok choy or cabbage; 3 cups coarsely chopped baby bok choy or cabbage; 2 cups canned diced tomatoes in juice

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

3 tablespoons olive oil
4 cups thickly sliced shiitake mushrooms, stems removed
7<

Soup
Gluten-free

Method

Heat the Oil in a deep soup pot over moderately high heat, add the mushrooms, and sauté and stir for 3 or 4 minutes, or until they just begin to brown. Add the stock, fish sauce, chile-garlic sauce, and tomatoes and bring to a boil. Add the bok choy and bring back to a boil again. Reduce heat and simmer for 2 to 3 minutes, then add the tofu and simmer for a couple of minutes longer to heat the