Asian Vegetable Soup with Asian Pesto

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


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


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 tofu through. Taste and season with salt and pepper. Add the green onions. Ladle into warm bowls, swirl in a tablespoon or two of the pesto, and serve.