Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 5

How to make vegetable soup with crispy vegetables?

lisaleira | Jun 26, 201704:50 PM

Hello y'all!

So a few Chinese food places near me seem to have a method of making a veggie soup (sometimes veggie+ tofu or chicken) in a sort of bland basic vegetarian stock (probably, sadly, with MSG..) that I always like because it has loads of vegetables in them that taste sort of fresh and crisp. Like the broccoli, especially, that they put in always tastes really crisp. I feel like if I tried to make it on my own the broccoli would end up soggy. Or the whole thing flavor-less.

So, I really want to make a nice, fresh tasting vegetable soup, with nice green things like broccoli and green beans, in a clear broth, as good as the Chinese food store. That shouldn't be too ambitious an idea, right?

How would you guys go about making something like that?

Any recipes to share? (I know, it should be intuitive and not need a recipe, but apparently not so for me :))

And what might you put in if you did it?

Thanks as always for the wisdom :)


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound