Panda Soup

Souper for using up odds and ends--

Panda Soup

With tender sprouts and shoots, rounded out with pantry staples, this soup is ideal for a cold late winter or spring day. 

Ingredients:

  • 1 T. or less vegetable oil
  • 1 large or 2 small shallots or 1/2 yellow onion
  • 2 large or 4 small cloves of garlic, minced
  • 1-inch knob of fresh ginger, peeled and minced
  • 1/2 cup celery, sliced*
  • 1/2 cup bell pepper, cut in matchstick pieces*
  • 1/2 cup carrots, cut in matchstick pieces 
  • 1/2 cup bamboo shoots, cut in matchstick pieces* 
  • 1/3 cup fresh or frozen edamame*
  • pinch of chili pepper flakes
  • 2 cups kelp or rice noodles, rinsed and drained
  • 2 cups vegetable, mushroom, pho or chicken broth
  • 2 cups water, or more broth
  • 1/4 cup cilantro, stems removed and cut in matchstick pieces*
  • 2 T. soy sauce or 2 tsp. salt
  • Splash of Shaoxing wine
  • Juice of 1/2 lime
  • Sliced scallions, optional (green part only)*

Assembly:

Gather all the ingredients, wash, dry, and cut all the vegetables. Heat oil in a wok or large skillet. Add the shallot or onion, stir and cook until translucent, about 1-2 minutes. Follow with the celery, bell pepper, cilantro stems, bamboo shoots, ginger and garlic. Finally, add the carrots and edamame. Stir and cook until all the veggies are tender but stop before they start to brown. Add the pepper flakes and stir once more. Add the broth and water and bring to a boil. Add the kelp noodles, stir, lower heat, cover and simmer about 10 minutes until the flavors meld. 


Add 2-4 T. of Shaoxing wine and soy sauce or salt (taste and adjust seasonings). Ladle into bowls and top with snipped cilantro, juice of 1/2 lime and sliced scallions, if desired.

Makes about 4 servings

*can be left out or substituted with whatever you have on hand



 


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