Asian Soup with Sweet Potato, Bok Choy and Shiitake Mushrooms – Gluten-free version

👨‍🍳 Method

1. 1
   Heat the oil and sesame oil in a pot and fry the garlic and ginger and the white part of the green onion in it 2 minutes, until fragrant.

   ⚙ Pan-fryingStovePot
2. 2
   Add the mushrooms and fry 4 minutes, stirring, until it softens and releases liquid.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the stock, gluten-free soy sauce and black pepper and bring to a boil.

   Stove
4. 4
   Add the sweet potato. Turn down the heat and simmer 15 minutes, until the sweet potato is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 5
   Add the bok choy and cook 2–3 minutes, until the bok choy softens.

   Stove
6. 6
   Add the rice vinegar, taste and adjust the seasoning.
7. 7
   Ladle the boiling soup into the bowls.

   Ladle
8. 8
   Sprinkle the green part of the green onion and the chili pepper on top.