Ingredients Jump to Instructions ↓

  1. 1 pound cremini mushrooms , roughly chopped

  2. 1 whole carrot, peeled and diced

  3. 1 yellow onion, peeled and diced

  4. 2 stalks celery, diced

  5. 2 thumb-sized pieces fresh ginger, diced

  6. 1 stalk lemongrass, pounded with the back of knife, then roughly chopped

  7. 4 tablespoons canola oil

  8. 1/2 bunch fresh cilantro, leaves roughly chopped

  9. 1 bunch sweet basil , leaves roughly chopped

  10. 3 jalapenos, roughly chopped

  11. 2 heaping tablespoons sambal oelek

  12. 1/2 cup soy sauce

  13. 1 tablespoons sesame oil

  14. Salt, to taste

  15. 1/4 cup sambal oelek

  16. 1/4 cup soy sauce

  17. 1/4 cup apple cider vinegar

  18. 1 teaspoon sesame oil

  19. 2 tablespoons dark brown sugar

  20. Eggplant

  21. Carrot

  22. Red pepper

  23. Shiitake mushrooms

  24. Fresh spinach

  25. Snow peas

  26. "Dragon" noodles, fresh ramen, lo mein, or buckwheat

  27. Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In a roasting pan place all the ingredients in the oil and bake for 25 minutes.

  3. Remove from oven, transfer into a large pot, and add 1 gallon of cool water. Bring to a simmer. Once at a simmer, add the cilantro, basil, and jalapenos and simmer for 20 minutes. Remove from heat and strain. Stir in the sambal, soy sauce, sesame oil and salt, to taste.

  4. Whisk together all ingredients.

  5. Toss desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl. Garnish with a fresh piece of lime.

  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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