(Updated Version)
Did you know that soup can nourish not just the
body, but the breath, mind, and soul as well? Imagine the soothing warmth of a
bowl of soup, bringing a sense of calm with every sip. This is the essence of
Zen cuisine (JAPANESE VEGETARIAN CUISINE) - a mindful way of eating where simplicity and harmony are at the
heart of every meal. There’s something almost magical about it, especially when
it’s a Chinese soup infused with herbs, veggies, and ladled over tender
noodles. The flavors blend together in a way that’s simply sensational.
As more people embrace vegetarianism, soups have taken on a new life. While I’m not strictly vegetarian, I enjoy both meat (CHINESE HERBAL PORK SOUP) and meatless meals. For a vegetarian soup, the quality of the vegetable stock is everything. It’s what makes the difference between a truly nourishing bowl and one that’s just okay. While you can find artificial vegetarian stock in stores these days, often in granule form, nothing beats the depth of flavor from a homemade vegetable stock.
For non-vegetarian soups, the stock is more straightforward. Whether it’s pork, chicken, or anchovies, these ingredients naturally infuse the broth with rich flavors. But here’s something interesting - have you noticed that some Western chefs still add stock to their non-vegetarian soups? It’s a curious choice, but it seems to be part of their tradition.
Now, let’s
focus on a comforting Chinese Vegetable Noodle Soup, rich with herbs and simple
yet satisfying ingredients. This recipe is straightforward, nourishing, and
aligns beautifully with the principles of Zen cuisine - bringing balance and
serenity to your meal. Beyond the Chinese Vegetable Noodle Soup, I’ve included
two more vegetarian soup recipes for you. You can enjoy these soups as they are
or with noodles of your choice. These are truly Zen Soups, offering the zen we
need in this era.
Chinese
Vegetable Noodle Soup
Ingredients
Vegetable stock
– as needed (recipe at CANTONESE YEE MEE)
6 cloves garlic
– crushed
1 ½ tbsp kei
chi (wolfberries) – soaked in water to soften
1 can straw
mushrooms (drained)
Salad leaves –
as needed
2 rolls Yee Mee
2 tbsp oil
Crushed black
pepper and salt to taste
Spring onion
for garnish
Method
Sauté the
crushed garlic in oil until fragrant.
Pour in the
vegetable stock and let it simmer gently.
Add the
softened kei chi and straw mushrooms, allowing them to heat through.
Season with
salt and pepper to taste.
Place the
noodles in a serving bowl, dip the salad leaves in the soup, and layer them
over the noodles.
Pour the soup over the noodles and garnish with spring onion.
Oyster Mushroom Chinese Vegetable Soup
Ingredients
Vegetable stock
– as needed
10 cloves
garlic – peeled and smashed
1 pack oyster
mushrooms
1 block brown soft
tofu – sliced
2 tomatoes –
sliced
Spring onion
for garnish
2 tbsp oil
Salt and pepper to taste
Method
Heat the oil in
a pan and sauté the garlic until golden.
Add the
tomatoes and cook until they become soft and mushy.
Pour in the
vegetable stock, then season with salt and pepper.
Once the soup
is simmering, add the tofu and oyster mushrooms. Stir gently and turn off the
heat.
To serve, place noodles (blanch if necessary) on a plate, sprinkle with spring onion, and ladle the soup with mushrooms and tofu on top.
Pair these soups with a spicy dip, and you have a meal that’s not only delicious but also deeply nourishing for your soul - a true reflection of Zen cuisine, where food is more than just sustenance; it’s a path to inner peace.
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