Tuesday, February 22, 2011

Mongolian Soup

8 c. stock of choice (vegetable, beef, chicken, turkey, etc.)
1 tsp. peeled and grated ginger root
1 - 2 cloves garlic, minced
2 tbsp. scallions or onion of choice
2 - 3 tbsp. chopped fresh cilantro
4 oz. chopped spinach, chard, or kale leaves
8 oz. thinly chopped Chinese cabbage, bok choy, or leaf of choice
splash of lime juice
raw sea salt (I use Real Salt brand) and freshly ground pepper to taste
pinch of cayenne pepper
3 oz. bean thread noodles (I use the Dynasty brand)

Combine stock, ginger, and garlic in large pot. Simmer for 15 minutes. Add scallion, cilantro, spinach and Chinese cabbage. Cook 5 - 10 minutes. Add noodles and spices and cook until soft.

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