Nina Marcinowski
Ingredients
- 2-3 teaspoons peanut oil
- ⅓ cup chopped onions
- 1 teaspoon mince garlic
- 1-2 teaspoons minced ginger
- 3 ½ cups chicken stock
- 1 ½ cups cubed, peeled potato or ¼ cup long grain rice
- 4 cups chopped Asian greens
- 4 thin sliced green onions (small leeks work well)
- 2 ounces cubed tofu if desired
- 1 tablespoon soy sauce
- 1 tablespoon dry vermouth or dry white wine
Directions
Heat oil over medium, add onion, garlic, and ginger, 5-10 minutes. Add stock and potato or rice. Simmer 5 minutes or longer if using rice. Add greens and simmer 5-8 minutes. Puree, stir in remaining ingredients.