Silken Pea Shoot & Shiitake Soup

1. Prepare Pea Shoots

Start by preparing the pea shoots. Keep the tender leaves and crisp stems while discarding any hard tendrils and tough stems. Wash and drain them thoroughly.

2. Soak Goji Berries

If you’re using goji berries, soak them in cool water to plump them up. This step is optional but adds a lovely splash of color to your soup.

3. Blanch Pea Shoots

Bring a pot of water to a boil. Once boiling, blanch the pea shoots for about 20 seconds until they are just wilted. Drain them immediately and give them a good shake to dry. This quick blanching helps keep their vibrant green color.

4. Toast Flour

In a wok, toast the all-purpose flour over medium heat until it turns a pale yellow and smells fragrant. This should take about a minute. Keep stirring to prevent the flour from burning.

5. Form Paste

Add the toasted sesame oil to the wok and mix it with the flour to form a smooth paste. Cook this mixture for 2-3 minutes until it turns golden. This step creates a roux-like base that adds richness and depth to your soup.

6. Add Stock

Pour in the Light Vegetable Stock. Increase the heat to medium and stir continuously to combine everything well. Bring the mixture to a gentle boil, skimming off any foam that forms on the surface.

7. Season and Add Mushrooms

Season the soup with kosher salt and add the thinly sliced shiitake mushrooms. Let the soup simmer on low heat for about 3 minutes. The mushrooms will cook through and add their earthy flavor to the broth.

8. Add Pea Shoots

Add the blanched pea shoots to the soup. Cook them for another 2 minutes to heat them through and adjust the seasoning if needed.

9. Serve

Serve the soup hot in bowls, garnishing with the plumped goji berries if you like a touch of color. Enjoy this light, nourishing soup that’s perfect for a quick and healthy meal.