by Market Chef Heather Hartman
Serves 4 to 6
Ingredients6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup asparagus, sliced at an angle into small pieces 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil ¼ cup tamari, or soy sauce 4 green onions, sliced small 2 eggs, whisked (optional) ½ lemon, juiced ½ cup chopped cilantro, parsley, or Thai basil 1 package tofu, pressed and diced small (optional)
Heat 1 tablespoon vegetable oil in a large saucepan, on medium heat. Add sliced ginger and mushrooms, and cook until mushrooms wilt a bit. Add the vegetable stock and heat until a low simmer.
Add the snap peas, greens, and asparagus and cook for 3 minutes.
Add the rice vinegar, sesame oil, tamari, and the green onions and cook for 2 more minutes.
If using the egg, add 3 tablespoons of the hot broth to temper the eggs, then slowly add to the pot, while whisking the soup.
Then, add the lemon juice, fresh herbs, and tofu (if using).
Taste for salt, add chili paste if you desire a spicy soup, and serve immediately.
Other spring vegetables you can use:
-pea shoots, dandelion greens, beet greens
-sliced radishes (or daikon radish)
If eating leftovers the next day, you may need to add a bit more lemon juice or tamari to ramp up the flavor. This soup does not hold that well, but I always seem to have leftovers, so I make do by having it for breakfast with a poached egg and extra chili paste!