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Chinese Vegetable Soup with Asparagus

5 from 3 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the vegetables:

  • 4 small Onions, red
  • 3 With Cloves of garlic, fresh
  • 8 Poles Asparagus, fresh, white or green
  • 60 g Cauliflower
  • 40 g Carrots
  • 1 Hot peppers, red, long, mild
  • 2 tbsp Sunflower oil
  • 1 tbsp Sesame oil, light

For the broth:

  • 400 g Coconut water
  • 6 g Chicken broth, Kraft bouillon
  • 1 tbsp Aji-No-Moto (high purity glutamate)
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tsp Rice wine vinegar, clear, mild
  • 1 tsp White sugar
  • Salt and black pepper to taste

To garnish:

  • Celery leaves
  • Flowers and leaves

Instructions
 

For the vegetables:

  • For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the fresh asparagus, cap approx. 1 cm at the bottom, peel and cut across into approx. 3 cm long pieces. Discard the shells and the remains of the cape (see note). Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices.
  • Separate the florets, cut them bite-sized and rinse everything again. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are.

The broth:

  • Put the ingredients for the broth in a Dutch oven (with a lid), mix well and bring to a simmer.

Stir-frying:

  • Heat the two oils in a wok, add the onions and garlic and stir-fry briefly. Add the remaining vegetables and stir-fry for 3 minutes.

Extinguishing:

  • Deglaze with half of the broth and pour into the casserole. Season the broth to taste and simmer with the lid on for 2 minutes.

Serve and enjoy!

  • Divide the soup into the serving bowls, garnish, serve warm and enjoy.

Annotation:

  • The boiling of the asparagus peels and the cape remains brings little, somewhat straw-like taste that is reminiscent of asparagus. That means the effort and the effort are actually not worth it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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