Beautiful simple vegetable broth and lightly cooked bean sprouts, carrots and onion, a touch of ginger and Thai basil for this Vietnamese hot pot soup.
There is always something comforting about soup. Maybe it is a reminder when we were being taken care of when we were sick or that feeling of coming in from a cold wintering day and you clasp the side of the soup bowl to warm up your hands, the spoon comes to your mouth, frost melts as you blow on the spoon to cool the soup a bit. Warmth fills your mouth right down to your stomach, as a sigh escapes your mouth and you realize life is good.
It’s not cold outside today but, even though it’s late spring, a cool wind is in the air, and a nice bowl of soup would be great. The soup, Vietnamese hot pot. I love the clean freshness of this soup, beautiful simple vegetable broth and lightly cooked bean sprouts, carrots and onion, a touch of ginger to add pizzazz and Thai basil which gives this soup an aroma that will have your taste buds dancing.
This soup is so quick and simple to make, thanks to the simplicity of Vietnamese cuisine, and just to let you know one bowl is never enough for me and leftovers will be gone the next day. A great thing to share with the people you care about, be prepared for the mmmmmm’s you will hear while eating together and my favorite thing: the slurping from the bowl to get every drop in. It is not rudeness, as you might think, because in asian cultures it is actually considered a sign of appreciation.
A nice lemon ginger tea to go with it, the right pottery and you’re set for the Asian feel. I love Asian pottery and housewares, it just enhances the whole experience. Delicate, serene, and simply zen!
Enjoy this simple hot pot soup, perfect for a light, comforting, easy and quick vegetarian meal.Print
- 5 cups vegetable stock
- 2 1/2 cups fresh bean sprouts
- 1/4 yellow onion sliced
- 4 baby carrots shredded
- 2 green onion stalks chopped
- 3 slices of fresh ginger shredded
- 2 small gloves of garlic whole
- 1 table spoon extra virgin olive oil
- 1 teaspoon sesame oli
- 5 Thai basil leaves shredded
- 5 Thai basil leaves whole
- 2 table spoons of sesame seeds
- 4 tea spoons of light soy sauce
- Salt and pepper to taste
- Drizzle olive and sesame oil into a soup pot
- Heat slightly as not to burn the oil and throw in onions and carrots
- Toss in bean sprouts, ginger, garlic
- Add a pinch of salt and pepper
- Saute till onions are translucent
- Pour in 5 Cups of vegetable stock
- Let simmer for about 10 minutes
- Place soup in bowls
- Add 1 teaspoon of soy sauce to each bowl
- Sprinkle a pinch of chopped green onion
- Garnish with shredded basil and whole basil leaf