Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups mixed vegetables (carrots, celery, bell peppers, etc.), chopped
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 8 cups vegetable broth
- 1/4 cup cornstarch
- 1/4 cup cold water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and ginger until fragrant.
2. Add the mixed vegetables, mushrooms, and tofu. Cook for 5-7 minutes until the vegetables are tender.
3. In a mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, chili paste, and vegetable broth.
4. Pour the mixture into the pot with the vegetables and tofu. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
5. In a separate bowl, mix together the cornstarch and cold water until smooth. Slowly pour the mixture into the pot, stirring constantly, until the soup thickens.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 28g
- Protein: 9g
- Fiber: 4g
Substitutions for ingredients:
- Any type of vegetable or protein can be substituted based on personal preference or availability.
Variations:
- Add noodles or rice for a heartier soup.
- Use different types of broth for a different flavor profile.
- Add more or less chili paste depending on desired spice level.
Tips and Tricks:
- Use a variety of vegetables for added nutrition and flavor.
- Adjust the sweetness and saltiness to personal preference.
- Serve with a side of crusty bread for dipping.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation Ideas:
- Serve in individual bowls with a garnish of fresh herbs or sliced green onions.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced green onions
Pairings:
- Crusty bread
- Steamed rice
Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
Food Safety Advice:
- Make sure all vegetables are thoroughly washed before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Nangchang Jar Soup is a traditional Korean soup that is typically made with meat and vegetables. This vegetarian version is a healthier twist on the classic recipe.
Flavor Profiles:
- This soup is savory, slightly sweet, and has a hint of spiciness from the chili paste.
Serving Suggestions:
- Serve as a main course for a vegetarian meal or as a side dish for a Korean-inspired feast.
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Region: Korean