Hui Style Vegetable Soup Recipes

Steps:

• Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
• Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
• Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
• Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
• Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
• Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
• Add spinach. Cook, stirring occasionally, just until wilted and tender.
• Serve with dark barley bread and sharp cheese (Western style).

Steps:

• Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.