TLC Cooking "Emeril's Asian Vegetable Soup (Video)"

Emeril's Asian Vegetable Soup

YIELD 4 to 6 servings

INGREDIENTS

For the Vegetable Stock
4 cups	greens trimmings
1	medium yellow onion
1 cup	scallions
1/2 cup	mushroom trimmings, wiped clean
1/2 cup	carrots
1/2 cup	celery
2	tomatoes, quartered
2	garlic cloves, peeled
1 teaspoon	salt
1/2 teaspoon	fresh cracked black pepper
8 cups	water
2 tablespoons	fresh thyme, or 2 teaspoons dried
8	parsley stems
4	basil stems
For the Soup
1 cup	carrots, sliced
1	medium onion, sliced
2	ribs celery, sliced
6	shiitake mushrooms, sliced
3	green onions, sliced
1 1‑inch	piece of ginger, finely minced
1/2 cup	edamame
1 clove	garlic, minced
3 cups	Napa cabbage, shredded
1 tablespoon	low sodium soy sauce
1 teaspoon	sesame oil
2 cups	cellophane noodles, cooked
1 cup	bean sprouts

PREPARATION:

For Stock

Place all the trimmings and the vegetables in a large pot. Add the water and herbs, and bring to a boil.
Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container.
Use immediately, or cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)

For the Soup

Return the strained stock to the heat and add fresh carrots, onion, celery, shiitake mushrooms, green onions, ginger, edamame, garlic, sliced Napa cabbage, soy sauce and sesame oil. Top with cellophane noodles and bean sprouts. Simmer for about 10 minutes, until cooked through.
This recipe was featured on the Waste Not, Want Not Episode of Emeril Green.

This recipe appears in: Soups