Terry inspires us to eat healthy and live well, thanks to her knowledge of clean food and her encouraging attitude to make positive change. This soup is rich in classic Asian flavours – it’s the perfect dish to share in celebration of the Lunar New Year this month!
8 cups vegetable stock
2 5-inch pieces of lemongrass
1 2-inch piece fresh ginger, peeled and thinly sliced
5 whole cloves
½ cup teaspoon black peppercorns
1 star anise
3 tablespoons tamari
6 cups thinly sliced napa cabbage
1 cup julienned snow peas
½ cup thinly sliced cremini mushroom caps
1 tablespoon arrowroot dissolved in 2 tablespoons cool water
3 tablespoons white miso (variety of choice) dissolved in 3 tablespoons cool water
4-6 dashes of hot pepper sesame oil
4 dashes of ume plum vinegar
½ cup chopped scallions
In a Dutch oven, bring stock to simmer. Crush or twist lemongrass to release essence and add to stock along with ginger, cloves, peppercorns, star anise and tamari. Simmer 30 minutes and then scoop out and discard solids.
Stir in cabbage, snow peas and mushrooms and simmer until cabbage is wilted (about 5 minutes). Slowly pour in dissolved arrowroot and stir continuously for 1 minute longer. Remove from heat and stir in dissolved miso.
Drizzle with hot sesame oil and ume plum vinegar, top with scallions and serve hot.
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Originally published on: Terry Walters