Chinese Vegetarian Soba Noodle Soup

Course Soup

Cuisine Chinese

Servings 4

Ingredients

1 bulbous Zha Cai rinsed and chopped into medium sized chunks
1 small red Thai chili or red serrano pepper or 2 if you like it really spicy
5 shiitake mushrooms
8 cups water
1 Tbsp tamari
2-3 scallions thinly sliced
1 package soba noodles
5 bunches baby bok choy or 1 large bunch of your favorite Chinese vegetables*
2-3 slices of ginger
1 package tempeh cut into cubes
2 Tbsp sesame oil divided
other toppings:
poached or hard boiled egg
sesame seeds
Kim Chi Korean, but I had some in my fridge and couldn't resist!
seared GMO-free tofu instead of tempeh

Instructions

In a large pot, put zha cai, spicy peppers, shiitake mushrooms and water. Bring to a boil. Reduce heat to medium low and allow to simmer uncovered for around 15 minutes. Add scallions and tamari and simmer for another few minutes. Once broth is finished, remove shiitake mushrooms, slice them and set aside.
In the meantime, cook soba noodles according to package instructions. When finished cooking toss with a little sesame oil to prevent sticking.
Chop the baby bok choy into bite-sized pieces. In a large skillet, heat 1 Tbsp sesame oil over medium heat. Add ginger coins and cook until fragrant, about 30 sec. Add bok choy and a couple pinches of sea salt. Saute until tender, about 5 minutes. Set aside.
In the same skillet (why wash another?), heat another 1 Tbsp sesame oil over medium heat. Add tempeh in one layer. Allow to cook until golden, then flip to other side. Splash some tamari on top while cooking (optional).
To assemble noodle bowl, place noodles on the bottom of each bowl. Ladle broth over noodles. Top with shiitake mushrooms, baby bok choy, tempeh, more scallions, sprinkle of sesame seeds and any other toppings that you desire! Eat and be happy...

Recipe Notes

* Yam leaves, gailon, water spinach are some of my favorites and can be found at your local Asian grocery store. Note: The version I cooked the night before had Gailon, pan browned tofu, shiitake mushrooms and a poached egg. To cook the Gailon, heat skillet over medium heat. Add a Tbsp of sesame oil and 1 ginger coin. Heat until fragrant. Add 1 sliced clove of garlic and saute for a minute. Add Gailon and saute until tender, approximately 7 minutes. Add to broth and allow to simmer for a few minutes in order to soften the stems further. Serve with soup, noodles and desired toppings!