Guangxi-style Vegetable Soup

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.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 star anise 1 star anise
• 1 cup bok choy, chopped 1 cup bok choy, chopped
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 1 cup bamboo shoots, julienned 1 cup bamboo shoots, julienned
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 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.
2. 2.
   Add the bok choy, mushrooms, and bamboo shoots to the pot. Stir-fry for 2-3 minutes until the vegetables start to soften.
3. 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.
4. 4.
   Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
5. 5.
   Remove the star anise from the soup before serving.
6. 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.