The title of this dish would have been even longer if I added all of the star ingredients! In addition to the mushroom, fennel, and eggplant, there are some Brussels sprouts and, optional cooked tofu or vegan chicken…all atop green rice noodles and shredded cabbage.
It may seem like a lot of work but it makes 8 hearty-sized bowls brimming with goodness. And yes, you can substitute ingredients or add some additional ones to your taste.
Although it seems like this recipe would take hours in the kitchen, truth be told, it comes together in only about an hour.
Baby, it’s cold outside! About 8″ of fresh snow is lying peacefully across my yard and the temperature is 0 degrees! Soup and a few dozen cups of tea are a priority today!
This soup is loaded with the goodness of leeks which have been shown to help improve digestion, combat heart disease, reduce inflammation, and even help fight against cancer.
It comes together rather quickly and is just as good on days 2 and 3 as it is on day 1!
I love peanut butter and I am also a fan of spice. The great thing about this recipe, besides that it comes together in a few minutes, is that you can use more or less peanut butter, depending on your taste. Additionally, you can add as much spice as you can handle, or leave it less spicy for the faint of heart.
I made a batch of spring rolls today and this sauce is excellent with them, as a dip for fried tofu, or even a topping for veggie bowls.