Recipe courtesy of The Fly Trap
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Total:
1 hr 30 min
Active:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Base:
Spicy vinaigrette:
Suggested medley of roasted vegetables for soup:

Directions

For the base: Preheat the oven to 350 degrees F.

In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.

Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.

For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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