Wednesday, January 11, 2012

Egg Roll Soup

If you are a Chinese food lover like me, this is the soup for you.

1 tsp vegetable oil
1 onion, sliced (about 1 cup)
6 cloves garlic, smashed (about 1/3 cup)
6 celery stalks, sliced (about 2 cups)
4 carrots, grated (about 1.5 cups)
1/2 head cabbage, sliced (about 6 cups)
4 cups low/no sodium chicken stock

2 cups frozen edamame
1/2" piece of ginger root, grated (or 1 tsp dried ginger)
3 TBSP soy sauce
1/2 tsp Chinese five spice seasoning
1 TBSP sesame oil

OPTIONAL: 6 egg roll wrappers
In a dutch oven or stock pot, heat oil on medium heat and saute onions and garlic. Once soft, add celery, carrots, and cabbage and cook until slightly wilted. Add chicken stock and bring to a boil, reduce to medium.

Add edamame, ginger, soy sauce, five spice, and water to cover. Cook about another 10 minutes and add sesame oil.

OPTIONAL: In a medium saucepan with at least 4" sides, heat 1" vegetable oil  until bubbling. Cut egg roll wrappers into 1/2" strips and deep fry a couple minutes until golden. Serve on top of soup.

Makes 13 cups.




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