Tuesday, November 4, 2014

Mushroom and Tat Soi Soup

Ingredients and Preparation
This recipe serves one, but can easily be multiplied for more servings.
1 Tbsp olive oil
Heat in a soup pan over medium heat
1 tsp minced garlic
Saute for about 2 minutes until fragrant
1 cup mushrooms- sliced in half, then into thin pieces
Stems of tatsoi leaves  (whatever is left from cutting one cup of tatsoi leaves)
1 tsp oregano
Salt and pepper
Add mushrooms, tatsoi stems, oregano and S&P to the pan stir to coat in olive oil.  The mushrooms will soak up the oil, so stir them frequently to prevent burning.  Saute until the mushrooms have a nice golden brown color.
9 cubes homemade veggie stock (see previous post) or about 2 cups of non frozen stock
1 Tbsp balsamic vinegar
Add stock and vinegar, and bring to a simmer.  Cover and simmer for about 5 minutes.
1 cup tatsoi leaves, sliced into strips
Add the tatsoi leaves, recover and simmer for a few more minutes, until the leaves have wilted.  Your soup is ready to enjoy!

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