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Categories:
water vegetable bouillon cubes tamari rice vinegar lime juice fish oil sugar sugar hot chili oil sesame oil ginger chives cabbage spinach cremini mushrooms red pepper water chestnuts bamboo shoots corn carrots yellow onions garlic peanut oil salt red pepper pepper
Viewed: 71 - Published at: 6 years agoIngredients
- 9 quarts water
- 2 vegetable bouillon cubes
- 12 cup tamari or 12 cup soy sauce
- 12 cup rice vinegar
- 12 cup lime juice
- 12 cup fish oil (optional)
- 1 cup organic low-sugar ketchup
- 1 cup raw sugar
- 2 teaspoons hot chili oil
- 2 tablespoons sesame oil
- 14 teaspoon ginger
- 2 tablespoons chives
- 16 ounces bagged cabbage
- 6 ounces whole spinach or 6 ounces kale
- 16 ounces cremini mushrooms, sliced
- 1 cup roasted red pepper, minced
- 10 ounces water chestnuts, drained and rinsed (dry weight of 16 oz can)
- 10 ounces bamboo shoots, drained and rinsed (dry weight of 16 oz can)
- 14 ounces baby corn, drained and rinsed (dry weight of 30 oz can)
- 2 12 cups carrots, sliced
- 3 yellow onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons peanut oil
- 1 pinch salt
- crushed red pepper flakes
- pepper
Method
- Add 9 quarts of water to a 12 quart soup pot on high.
- Add boullion, tamari, rice vinegar, lime juice, fish oil (optional), 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 (or kale, rinsed and removed from stalks), crimini mushrooms (rinsed and sliced), red roasted peppers (diced), carrots (peeled and sliced).
- 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 (when the fat begins to "ripple").
- 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 (which is good) 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 a deep, rich brown.
- Add garlic to onions and cook for an additional minute.
- Pour a ladle of soup into the frying pan to stop the cooking process and help loosen any onions and garlic stuck to the frying pan.
- Add contents of frying pan to soup.
- Allow soup to cook for several hours to bring out flavors.
- Add pepper and crushed red pepper flake to taste.
