![Guangxi-style Vegetable Soup](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/guangxi-style-vegetable-soup--07bc294d-7741-48e4-941d-fe1700bc93b6.png)
Recipe
Guangxi-style Vegetable Soup
Savory Harmony: Guangxi-inspired Vegetable Soup
4.4 out of 5
Indulge in the flavors of Guangxi cuisine with this delightful vegetable soup. Bursting with fresh ingredients and aromatic spices, this Guangxi-style soup is a comforting and nourishing dish that will transport you to the heart of southern China.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie
Allergens
Soy
Not suitable for
Paleo, Keto, High protein, Low carb, Nut-free
Ingredients
While the original Italian Ginestrata is a vegetable soup made with tomatoes, this Guangxi-style adaptation replaces the tomatoes with a combination of bok choy, mushrooms, and bamboo shoots. The spices and herbs used in the original recipe are also modified to incorporate Guangxi cuisine's distinct flavors, including ginger, garlic, and star anise. We alse have the original recipe for Ginestrata, so you can check it out.
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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1 star anise 1 star anise
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1 cup bok choy, chopped 1 cup bok choy, chopped
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1 cup mushrooms, sliced 1 cup mushrooms, sliced
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1 cup bamboo shoots, julienned 1 cup bamboo shoots, julienned
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 teaspoon sesame oil 1 teaspoon sesame oil
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 120 kcal / 502 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 4g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and star anise. Sauté for a minute until fragrant.
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2.Add the bok choy, mushrooms, and bamboo shoots to the pot. Stir-fry for 2-3 minutes until the vegetables start to soften.
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3.Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
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4.Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
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5.Remove the star anise from the soup before serving.
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6.Ladle the soup into bowls and garnish with fresh cilantro.
Treat your ingredients with care...
- Bok choy — Make sure to thoroughly wash the bok choy leaves to remove any dirt or sand.
- Bamboo shoots — If using canned bamboo shoots, rinse them well before adding to the soup to remove any excess brine.
Tips & Tricks
- For added flavor, you can add a splash of rice vinegar or lime juice to the soup just before serving.
- Feel free to customize the vegetables in the soup based on what is in season or your personal preferences.
- If you prefer a spicier soup, you can add a small amount of chili paste or chili oil.
- To make the soup heartier, you can add cooked rice noodles or tofu cubes.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Serving advice
Serve the Guangxi-style vegetable soup hot as a light and refreshing appetizer or as a main course accompanied by steamed rice or crusty bread.
Presentation advice
Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color and freshness.
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