20 minutes
A comforting and delicate broth featuring tender pea shoots and earthy shiitake mushrooms.
Pea Shoots, washed and drained
0 oz
Goji Berries, soaked in cool water
tablespoons
cups
tablespoons
Light Vegetable Stock
cups
teaspoons
Shiitake Mushrooms, stemmed and thinly sliced
0 oz
1. Prepare Pea Shoots
Begin by preparing the pea shoots. Keep the leaves and the crisp stems, but pluck away any hard tendrils and tough stems. Wash the pea shoots thoroughly and drain them well. If you're using goji berries, soak them in cool water to plump them up while you proceed with the other steps.
2. Blanch Pea Shoots
Next, bring a pot of water to a boil. Blanch the pea shoots for about 20 seconds, just until they are bright green and slightly tender. Drain them immediately and give them a good shake to dry off any excess water.
3. Toast Flour
Heat a wok over medium heat and add the all-purpose flour. Keep stirring continuously for about a minute until the flour turns a pale yellow and releases a fragrant, nutty aroma.
4. Make Paste
Once the flour is toasted, stir in the toasted sesame oil to form a smooth paste. Continue to cook this mixture for 2-3 minutes until it turns golden.
5. Add Stock
Add the Light Vegetable Stock or water to the wok, raising the heat to medium. Stir from the bottom to incorporate the paste into the liquid. Bring the mixture to a gentle boil, skimming off any foam that rises to the surface. Season the broth with kosher salt, tasting and adjusting as needed.
6. Add Mushrooms
Add the thinly sliced shiitake mushrooms to the broth and let them simmer for about 3 minutes.
7. Add Pea Shoots
Then, add the blanched pea shoots and cook for an additional 2 minutes until they are tender but still vibrant.
8. Adjust Seasoning
Finally, taste the broth once more and adjust the seasoning with more kosher salt if needed. Serve the broth immediately, garnishing with the plumped goji berries for an optional burst of sweetness and color.
Introduce tofu, tempeh, shredded chicken, or even thinly sliced beef to add protein to the dish. Cook the protein separately and add it to the broth towards the end of the cooking process to maintain its texture.
Transform the broth into a seafood delight by adding shrimp, scallops, or pieces of firm white fish. Seafood often cooks quickly, so add it near the end of the cooking time to prevent overcooking.
If you want to add a protein to this dish, consider poaching a few shrimp or slices of firm tofu directly in the broth for a satisfying meal.
For a creamier texture and a hint of sweetness, add a splash of coconut milk. This will transform the broth into a more luxurious soup without overpowering the delicate flavors of the pea shoots and shiitake mushrooms.
For an umami-rich variant, whisk in a tablespoon of white miso paste to the broth before adding the pea shoots. This will give a savory complexity to the dish.
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