THE CHINA STUDY QUICK & EASY COOKBOOK (26 page)

fresh basil, for garnish

lime wedges, for garnish

serrano peppers, thinly sliced, for garnish

1.
Cook the noodles according to package instructions. Drain and divide them among four bowls.

2.
While the noodles cook, add the vegetable stock, cinnamon stick, star anise, onion, garlic, and ginger to a pot and bring to a boil over high heat. Reduce the heat to medium and simmer the broth for 5 minutes.

3.
Add the bok choy, edamame, and soy sauce or tamari and cook for another 8–10 minutes, until the bok choy is tender.

4.
Strain the cinnamon stick and star anise from the broth, and ladle the broth and vegetables over the noodles in the serving bowls. Serve the noodle soup with garnishes.

MAKES 4 SERVINGS    

Even if you are not a fan of curry, you will like this soup. The flavor of India’s most well-known spice is understated here. Mulligatawny is usually made with fresh apples, but I like the sweetness that ripe pears add to this soup.

1 small yellow onion, diced

2 stalks celery, diced

2 teaspoons toasted curry powder

4 cups vegetable stock

½ cup red lentils

1 12-ounce bag frozen mixed vegetables

2 fresh pears, cored and chopped

1½ cups cooked brown rice

sea salt and pepper to taste

1.
Combine the onion, celery, curry powder, vegetable stock, and red lentils in a large saucepan and cook over medium heat for 20 minutes.

2.
Add the frozen vegetables and chopped pears, and cook for 10 minutes. Add the cooked brown rice.

3.
Season with sea salt and black pepper to taste and cook for 5 minutes more.

TIP

To toast spices, add them to a skillet and turn the heat to medium. Toast, stirring frequently until the spices become fragrant, about 3–4 minutes.

MAKES 4 SERVINGS    

I’ve had this soup made by one of the best local chefs I know, and even though I don’t usually like a “sour” soup, I fell in love with it. The fresh dill makes all the difference in this soup, but dried dill will work in its place. If your dill is old, you may need to add more than 2 tablespoons.

2 large onions, chopped

1½ pounds cremini mushrooms, sliced

2 tablespoons fresh dill, minced

1½ tablespoons paprika

3 cups vegetable stock

2 cups Cauliflower Puree (
p. 64
)

3 tablespoons red wine vinegar

sea salt and black pepper to taste

1.
Sauté the onion and mushroom in a large saucepan for 7–8 minutes, until the onions start to brown. Add water 1–2 tablespoons at a time to keep them from sticking to the pan.

2.
Add the dill, paprika, vegetable stock, and Cauliflower Puree, and cook over medium heat for 15 minutes.

3.
Add the red wine vinegar and season with salt and pepper to taste.

MAKES 4 SERVINGS