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

👨‍🍳 Method

For the Soup

1. 1
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 2
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 3
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Strain the stock through a fine sieve.

   Fine sieve
5. 5
   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.

   StovePot
6. 6
   Add the mushrooms and fry 4 minutes, stirring, until it softens and releases liquid.

   Stove

   💡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.
7. 7
   Add the stock, gluten-free soy sauce and black pepper and bring to a boil.

   Stove
8. 8
   Add the sweet potato. Turn down the heat and simmer 15 minutes, until the sweet potato is tender.

   Stove
9. 9
   Add the bok choy and cook 2–3 minutes, until the bok choy softens.

   Stove
10. 10
    Add the rice vinegar, taste and adjust the seasoning.
11. 11
    Ladle the boiling soup into the bowls.

    Ladle
12. 12
    Sprinkle the green part of the green onion and the chili pepper on top.