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.