Spicy Asian Soup
Ingredients:
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3 tbsp (45 mL) canola oil
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1 (1 ) small onion, thinly sliced
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2 (2 ) cloves garlic, minced
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2 (2 ) large carrots, peeled and cut on a diagonal
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1 (1 ) red pepper, julienned
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1 cup (250 mL) sliced mushrooms
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1 (1 ) 5 cm ( 2 inch) piece of ginger, finely julienned
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10 cup (2.36 L) vegetable stock
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3 tbsp (45 mL) miso
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2 tbsp (30 mL) soy sauce
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1 tbsp (15 mL) fish sauce
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1 tbsp (15 mL) rice vingear
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1/8 tsp (.5 mL) red pepper flakes
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( ) salt and pepper to taste
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4 oz (125 g) 1 pkg frozen prepared pork and dumplings
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1 1/2 lb (750 g) baby bok choy, halved
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1 cup (250 mL) shelled edamame beans
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6 (6 ) green onions cut on diagonal
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1 cup (250 mL) bean sprouts
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( ) chopped fresh cilantro (optional)
Preparation:
Heat canola oil in a saucepan over medium high heat. Add onion, garlic, carrots, red pepper, mushrooms and ginger. Sauté 1 – 2 minutes. Add vegetable stock, miso, soy sauce, fish sauce, rice vinegar, red pepper flakes, salt and pepper to taste and frozen dumplings. Let mixture simmer 8 – 10 minutes or until dumplings are heated through. Add bok choy, edamame beans, green onions, bean sprouts and cilantro. Quickly heat through and serve immediately.
Courtesy of Manitoba Canola Growers
www.mcgacanola.org