1.30.2013

asian ginger soup



Sweet Tomatoes restaurant has an Asian Ginger Soup that is not just vegan, but so easy to fall in love with. My youngest, who as recently as last month, didn't mind if ginger never existed at all, decided that ginger, at least in this form, was acceptable. This is a simple broth with added condiments -- spinach, mushrooms, tofu, green onions, carrots -- whatever the diner would enjoy. Not only was it acceptable to her, but it became a soup that both girls insisted I try to make at home. 

I began searching the web for a recipe for this soup, and wouldn't you know it, Sweet Tomatoes itself has published the recipe on their blog. Happily I began to cook. A red flag went up when I noticed that the recipe called for cornstarch; the broth at the restaurant was not thick at all. Nevertheless, I made it as written and hoped I was mistaken about the thickness.

Turns out, I was't. The recipe they have printed, in my opinion, is not the one they serve. At least not as written. Also, their recipe calls for vegetable broth base and I wanted a back-to-basics broth.

I began by making my own broth using carrots, onions, ginger, garlic and celery. After letting it simmer for an hour, I strained it and added it to some sauteed ginger and garlic. That did the trick! No need for any vegetable base or broth mix. Simple, down home cooking.

I have since made a few more gallons of the stuff and the kids have asked that it be placed on rotation. Although this is an easy recipe, I can't say it is quick since there is an hour of simmering involved. It is hands-off, however, so give this recipe a try.

Cost Breakdown

tofu, spinach, green onions, mushroom: $4
carrot, ginger, garlic, celery, onion, parsley: $3

Total to make 10 servings:
$7.00

7 comments:

  1. I love, love, love Sweet Tomatoes. I once went to Raleigh for work, and ate there 3 times in one week. I keep hoping that will they come to the Washington, DC area soon.

    I will definitely be making this soup.

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    1. I'm getting this up in the next 15 minutes. I promise it is just like it!

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  2. Sounds, and looks, lovely. Soup is one of those dishes I can so live on.
    I may even make the broth from scratch as you did, just for fun!

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    1. You HAVE to make it from scratch. Don't make it their way -- it isn't as good. Besides, the scratch method is too easy to make. I have been neglecting getting this up -- I am doing right now!

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    2. This was so worth making the broth for. You are, as always, so correct.
      I added the toppings to the pot of broth after straining and simmering, just because I'm lazy that way.

      Next time, am going to add salt while making the broth, as the 1 tsp was not nearly enough for us, but again, we may be salt fens...

      All 'n all, easy, tasty and belly is happy.

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    3. Awesome! As always, thank you for the feedback. I agree, the salt isn't enough. I was afraid to overdo it so I went the other extreme. I made this last night again, and couldn't agree more. I am upping the salt amount. Thank you!

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  3. I couldn't get enough of this broth when it was being served at Soup Plantation. I went online searching for how I could make a similar broth myself. I was surprised to find that Soup Plantation/Sweet Tomatoes had published the recipe. Like you, I tried the recipe exactly as written and found that it did not taste like the broth served at the restaurant. I've ditched the corn starch and vegetable base and replaced both with my own homemade vegetable stock. The resulting broth tastes so much better.

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