Vegan Sour Vinegar Soup with Blue Oyster Mushrooms and Nori seaweed

Other than Sinigang (tamarind base) this is my other favorite soup to make with a Filipino twist.

List of Components

Spices:Oregano, Bay Leaf

Stir Fry Sauce:Rice Vinegar, Tamari soy sauce, brown sugar & organic Corn Starch

Stir Fry:
Yellow Onions, chunky
Garlic Cloves, pulverized
Ginger, finely cut long toothpicks
Thai Basil
Serrano Pepper
Chinese Green Beans, long w/ ends cut

Fresh Vegetables:Sweet potatoes, chopped in chunky blocks
Blue Oyster Mushrooms cleaned and soaked in salt water
Large diameter Diacon Radish, cut into large coins
Carrots , cut diagonal and long
Bok Choy, long cut
Spinach
White Cabbage, whole leaves

Add to taste:
Salt & Pepper
Nori Seaweed, cut thin


Preparation:

Potatoes:
Boil Sweet Potatoes, drain and refill pot ¾ full of water

Sauce:
1. 3 parts Rice Vinegar, 1 part Tamari, ¾ part Brown Sugar
2. In small pan, heat until sugar completely dissolves (this will not take long!)
3. Once cooled down to a warm temp, add ½ part Corn Starch, mix well

Stir Fry in Wok:1. Caramelize Onions. When they begin to brown add the Garlic.
2. Splash Sauce and stir, reduce heat to simmer
3. Add Ginger, Basil & Serrano Pepper
4. Add enough water only to immerse contents, let cook to infuse
5. Increase heat to med-high and add Green Beans
6. As water evaporates and infusion thickens, continue to splash Sauce as Beans Cook.
7. Add Bok Choy with another splash of sauce

· Sauce should thickly cover green beans and Bok Choy in a glaze
· Remove from wok into separate container

Final Bid:
1. Put Soup Pot to high heat
2. Add Bay Leaf and Oregano
3. Set wok to high-heat
4. Into wok: Add Mushrooms handful at a time
5. Sautee until coated with left over sauce glaze
6. Add promptly to Soup Pot

7. Add into Soup: Diacon Radish, Carrots.
8. Reduce heat to medium, cook until carrots just begin to soften
9. Once Carrots soften, add Stir Fry to Pot
10. Add Spinach
11. Lay Cabbage leaves on top of soup so that they cover entire contents.
12. Reduce heat and simmer for 5 minutes.
13. Remove from heat and let steep

· Place Nori directly into soup, salt and Pepper to taste and Hot Sesame Seed Oil
· Serve with Hot Jasmine Rice

Serious comfort food with light taste!

Also made a very savory rendention of Lugaw:

A spoon of brown sugar, a drizzle of seaseme oil, a pinch of black pepper and a touch of chopped thai basil...Oh my dearness.

Looking into this recipe for Sinamak, Spied Vinegar!

In search for some Bagiuo Beans. About a 15 minute bike ride is International Street, where all the Asian Markets are waiting for my arrival.