Oriental Inspired Vegetable Soup
A big batch of oriental-style vegetable soup: enjoy it now and freeze the rest for lunches on the go. i created this one day when i was wanting something to warm me up on a cold winter day in buffalo. my family loves it! omit fish oil for vegetarian/vegan fare. for a gluten-free recipe, use tamari rather than soy sauce.
Steps
Add 9 quarts of water to a 12 quart soup pot on high.
Add boullion , tamari , rice vinegar , lime juice , fish oil , ketchup , raw sugar , hot chili oil , sesame oil , ginger , and chives.
Bring to a boil , reduce heat , cover , and simmer while preparing vegetables.
Add ingredients as you prepare them: bagged coleslaw , bagged spinach , crimini mushrooms , red roasted peppers , carrots.
Add canned foods after draining and rinsing thoroughly: water chestnuts , baby corn , and bamboo shoots.
In a frying pan , add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature.
Add chopped onions and stir to coat with oil.
Add a pinch of salt to absorb water from onions and to speed up caramelizing.
Continue to stir the onions.
Onions will begin to stick to the pan a bit and will begin to darken.
If the onions are sticking too much , add a small amount of water to deglaze.
Keep stirring.
Continue the deglazing process until onions are .
Ingredients
water, vegetable bouillon cubes, tamari, rice vinegar, lime juice, fish oil, low-sugar ketchup, raw sugar, hot chili oil, sesame oil, ginger, chives, cabbage, spinach, cremini mushrooms, roasted red pepper, water chestnuts, bamboo shoots, baby corn, carrots, yellow onions, garlic, peanut oil, salt, crushed red pepper flakes, pepper