Something about the leaving winter is making me really crave warm soups. Yum ^_^!
It especially helps due to the fact that I was not feeling good this morning– stomachache and all…
Luckily, my brain was a storming and I recreated a traditional vegetable soup that my mom always made me. It’s memories in a bowl I tell you…
It’s like playing with legos. Man… I love those painful blocks so much. Even if I’m not really from THAT era when they were the bomb, I still never hear about them these days.
While this is a vegetable soup, I did add chicken; it would still be delicious without it tho (or with some yummy tofu!)
Time: 45 minutes
- daikon (1/2 medium)
- carrots (2-3 medium)
- shredded napa cabbage (1 cup)
- bok choy (1 cup)
- onion (1/2 cup)
- dried shiitake mushroom (4-6)
- water (4 cups)
- black pepper (1/8 TSP)
- white pepper (1/8 TSP)
- garlic granules (1/8 TSP)
- salt – the daikon/dried mushroom give it a TON of flavor, but I did notice when I ate it a second time, that a little added salt tasted pretty yummy too
- black beans– in an effort to not let those go bad, I added some for dinner and it tasted pretty darn good! (extra protein! +1)
1. Place pot on stove with added water and begin to boil on HIGH.
2. Slice/dice the carrots and daikon into relatively large blobs. You can first skin them, but I personally don’t mind the skin… and extra fiber!
3. Cut the cabbage and bok choy into relatively small slivers (make sure to separate the stem and leaves of the bok choy) and finely chop the onion.
4. Add the carrots and daikon first to the boiling water and cover after the water boils for about 3 minutes.
5. Turn the heat to MEDIUM after it boils for 3 minutes and let simmer for 10 minutes.
6. Add the dried mushroom, cabbage, bok choy STEMS, and onions. Stir occasionally. Cover pot again and let simmer for about 5-8 minutes.
7. Add the chicken next. MAKE SURE to stir the chicken and veggies around to let the chicken fully cook inside and out! Let boil for 2-3 minutes.
8. Turn the heat to LOW.
9. Add the bok choy leaves last since the leaves cook the fastest. Wait about 10 more minutes.
10. Season using all the spices. Stir the soup once again.
11. Turn the heat back to HIGH. Once the water starts to bubble, turn the heat completely off.
YUMMIES IN MY TUMMIES!!
The chicken should be scrumptiously cooked and the daikon/carrots oh sooooo tender!