This vegetable soup is loaded with rich umami flavors and the warm bite of ginger root. It also packs a lot of nutrition, crunch, and color into each bite. Infusing the broth with a whole pepper adds a gentle spice.
Serves: 2Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium
- 2 scallions, sliced, greens and whites divided
- 1 Tbsp. olive oil
- 1 whole hot pepper
- 3 cups vegetable broth
- 2½ Tbsp. soy sauce or tamari
- 2½ Tbsp. grated fresh ginger
- ⅓ cup sliced shitake or other mushroom caps
- 1 cup green beans, sliced into 1½" lengths
- 3 parsnips, sliced
- 1 cup fresh spinach leaves
- Sauté scallion whites in oil in a medium pot over medium heat until scallions release their aroma, about 1 minute. Make a slit in one side of the hot pepper, and add to the pot. Sauté for an additional 2 minutes.
- Add broth, soy sauce, and ginger. Bring to a boil. Add mushrooms, green beans, and parsnips. Reduce heat to medium-low and simmer for 10 minutes, or until vegetables are just tender.
- Add scallion greens and spinach, and cook until spinach is bright green and just beginning to wilt, about 2 minutes. Remove from heat and remove whole hot pepper before serving.