Thursday, February 1, 2007


for the Ginger-Garlic Paste:In a blender or food processor, combine 3/4 cup coursely chopped fresh ginger, 3 gloves garlic (peeled), and 3 Tablespoons seasoned rice vinegar (or 3 Tablespoons white vinegar plus 1 Tablespoon honey or sugar). Blend until very smooth and spoon into small bowl.

for the Soup:

  • 1 1/2 Tablespoons sesame oil or olive oil
  • 5 to 6 ounces fresh shiitake or regular mushrooms, thinly sliced
  • 8 greens onions, sliced
  • 3 cups vegetable (or chicken) broth
  • 4 carrots, cut into slanting slices
  • bok choi stems and leaves sliced
  • 2 cups cooked short or medium grain brown rice
  • 3 Tablespoons cilantro, minced

Heat oil in sauce pan over medium heat, add mushrooms and half the green onions and cook, stirring often until mushrooms are lightly browned. Add broth and stir to scrap browned bits free. Cover pan and bring to boil over high heat. Add bok choi and remaining green onions, cover and simmer until bok choi is bright green and just tender when pierced. Place a scoop of rice in each soup bowl and with a slotted spoon, distribute vegetables evenly among bowls. Stir cilantro into broth, then gently pour broth into bowls. Offer Ginger-Garlic Paste to stir into soup to taste.

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