THE CHINA STUDY QUICK & EASY COOKBOOK (25 page)

I usually only make this light soup in the summer, mostly because I only use fresh tomatoes when they are perfectly ripe and in season. It comes together quickly so I don’t have to heat up the kitchen for a long time, it is light and fresh, and it doesn’t slow me down in the summer’s heat.

1 medium yellow onion, diced

4 cloves garlic, minced

1 large ripe tomato, diced

2½ cups vegetable stock

3 cups frozen corn

2 teaspoons fresh thyme leaves

1 cup fresh basil leaves, chopped

sea salt and black pepper to taste

1.
Sauté the onion in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time as needed to keep the onions from sticking.

2.
Add the garlic and cook for another minute.

3.
Add the tomato, vegetable stock, frozen corn, and thyme, and cook uncovered for 12 minutes.

4.
Add the basil and season with sea salt and black pepper. Remove from the heat.

TIP

For a richer flavor, puree up to half of the soup.

MAKES 4 SERVINGS    

I make this soup in the spring with spinach and in the summer and fall with chard or kale. When I use greens other than spinach I don’t usually puree it, since I don’t like the flavor as much.

1 bunch green onions, sliced

4 cups vegetable stock

3 large Yukon gold potatoes, peeled and diced

2 teaspoons dried thyme

1½ teaspoons ground coriander

6 cups baby spinach, chopped, or 1 10-ounce package frozen chopped spinach

sea salt and black pepper to taste

1.
Add the green onions, vegetable stock, potatoes, thyme, and coriander to a large saucepan, and bring to a simmer over medium heat. Cook for 10–12 minutes, until the potatoes are tender.

2.
Add the chopped spinach and cook for another 5 minutes, until the spinach has wilted.

3.
Puree half the soup in a blender. Return the pureed soup to the pot, season with salt and pepper to taste, and cook for another 5 minutes.

MAKES 4 SERVINGS    

The ingredient list for this soup may look long, but the soup comes together quickly and is full of flavor.

4 cups finely sliced Chinese cabbage

10 shiitake mushrooms, stemmed and sliced

1 small red bell pepper, seeded and chopped

6 cups vegetable stock

3 tablespoons low-sodium soy sauce or tamari, more or less to taste

2 tablespoons brown rice syrup (optional)

1 tablespoon minced garlic

1 teaspoon ground ginger

4 ounces whole grain noodles

½ cup finely chopped fresh basil or cilantro

1 bunch green onions, sliced

1.
Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

2.
Add the vegetable stock, soy sauce or tamari, brown rice syrup, garlic, and ground ginger. Bring the pot to a boil over medium-high heat and cook for 15 minutes.

3.
While the vegetable mixture cooks, cook the noodles according to package instructions.

4.
Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.

MAKES 4 SERVINGS    

This popular Vietnamese noodle soup is full of fresh flavor from herbs added when serving the dish. A lot of effort usually goes into making the broth but not in this version. Star anise and cinnamon give the soup a really unique flavor that complements the fresh herb flavor. If you can find Thai basil, use it.

8 ounces whole grain spaghetti or brown rice noodles

6 cups low-sodium vegetable stock

1 3-inch cinnamon stick

1 whole star anise

1 small yellow onion, thinly sliced

4 cloves garlic, minced

1 tablespoon minced fresh ginger

2 heads baby bok choy, thinly sliced

1 cup frozen shelled edamame

2 tablespoons low-sodium soy sauce or tamari

mung bean sprouts, for garnish