Green Goddess Quick Slurp Soup (Oil-Free)

I learned the technique for this soup from watching "Mommy Tang" on YouTube and have adapted the basic recipe to suit my specific needs to make it easy and quick to prepare. And the secret ingredient is: The starchy water from rinsing the rice!

While this is a very quick recipe, read it's different from most you have made before so please read the recipe and steps carefully the first time!

One thing she is right about is that you can keep the leftover soup handy in the fridge and just put the hot fresh rice in it and it is the most wonderful, quick snack or lunch meal ever!

Vegan Cooking Level: Medium

Ingredients

Jasmine Rice: Rinse rice through a colander once into the sink (to rinse away any dust or impurities) and then several more times directly into into your stock pot so you can use the starchy water as the base to thicken your broth/soup stock until you have reached 4 quarts water.

Separately prepare Jasmine Rice (specifically Jasmine because of its sticky nature - other rices just don't taste as delicious in this recipe) according to package directions OR in your Instant Pot at 3 cups rice to 3 cups water, manual set to 4 min. Leave in pot, covered until ready to serve the soup.

Soup Stock:

As many scallion roots and tips as you have saved and dried or fresh (learn to save the roots for this soup from now on!) plus more for serving (see below).

2 strips kombu (seaweed)

Outer leaves of any cabbage, plus more for slicing

1 piece of celery including leaves, cut in quarters

Finished Soup Ingredients

1/2 yellow or white onion, sliced in half moons

6 (or more) large bok choi leaves, including leaves and stems, sliced

several leaves of any kind kale AND/OR 1/2 bag of spinach

2-inch nub ginger, grated

4 cloves garlic, grated

1/2 lime, juiced

3 tbsp. any kind miso

1/2 cup tamari or soy sauce, or liquid aminos

6 full scallions, chopped, for topping (or more!)

Optional:

Any other kinds of greens or Asian vegetables such as daikon, mushrooms, snow peas, bean sprouts

Spiralized Zucchini

Tofu

Hot sauce or hot Asian/Korean chili paste or powder

Tip: Notice that that old cheese grater from before I went vegan in the pic below? I now use it to make quick work of grating garlic and ginger for all recipes where you don't want to get a giant piece caught in your mouth, like soups and salad dressings.

STEP 1: Prepare soup stock with starchy water from prepping the Jasmine Rice described above. Add scallion roots and tips, kombu, celery and large cabbage leaves to make soup stock. Boil for 10 min.

STEP 2: Remove boiled soup stock ingredients using a large slotted ladle or spoon and discard.

STEP 3: Add all the rest of the veggies, optional ingredients and seasonings, tasting and adjusting the heat and spices as you go. Boil for an additional 10 minutes (no more - because we don't want soggy, mushy veggies and we want to retain that bright green color and nutrients) on medium-low boil. Spinach or snow peas can be added in the last minute or so. Finish with spritz of lime.

STEP 4: Scoop rice into bowls and serve immediately with hot sauce. Breathe in the soup and picture all the good it is doing for you as you slurp.

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