Yesterday afternoon my friend Shan came over, Myke, Shan and I went for a bike along the Yarra River.
Shan helped me make a variation of Joanna’s Vegan Shan Soup for our dinner, unfortunately it didn’t taste as yummy and when my Sister Joanna makes it. I think it is because I didn’t use veggie stock as the recipe calls for… We live and learn!
Joanna’s Vegan Shan Soup
In a big pot put the following:
2” Piece of Ginger sliced
1/2 Brown Onion diced
1 Teaspoon of Vegetable Oil
Char until brown.
Then add the following and bring to boil:
8 Cups of Water
8 Heaped Teaspoons of Vegan Vegetable Stock
1 Black Cardamon Pod
1/2 Teaspoon Coriander Seed
1 Teaspoon of Coconut Sugar or Palm Sugar
3 Star Anise
6 Fennel Seeds
1 Cinnamon Quill
1 Bay Leaf
Add 2 Cups of Fried Tofu
1 Cup of sliced Mushrooms
1 Large Carrot sliced
Add 375g of Rice Noodles (fat or thin)
Let it continue to cook for 5 minutes, turn of heat and serve like this – put some of your soup in a serving bowl and put the following on top as you wish:
Fresh Lime Juice
This is so easy and amazing hot or cold, it keeps for a few days in the fridge!
Remember to drink up the soup and leave the seeds and quill etc to the side.