Vietnamese vegetable broth is a warming, healthy, and healing soup that’s perfect for any winter evening. Part of a meal with soba noodles or served straight up in a mug, it is a flavorful detox. In our home, we leave in half of the jalapeño seeds which gives the soup a spicy bite that we enjoy.
- 1 cup spinach
- 1 whole garlic cluster, halved
- 8 oz shiitake mushrooms
- 1 small onion, halved
- 1 carrot, peeled
- 3 inch piece ginger, peeled and halved
- 1 jalapeño, seeds removed (unless you prefer spicy)
- 3/4 tsp salt
- Pinch of pepper
- 3 liters of water
- 1 package soba noodles
Add all the vegetables and spices to a large pot. Add the water and bring to a boil. Partially cover and reduce to a simmer. Cook, simmering, for 45 minutes. In the meantime, prepare soba noodles according to package directions.
When soup is ready, strain and discard the vegetables. Serve hot in individual bowls with soba noodles.