Filipino vegetable soup utan
6 servings
60 minutes
Recipe from Yulia Lodygina, chef of the restaurant Steel Bar & Kitchen.
1
Prepare the broth. Peel the ginger (leave a little for garnishing the soup) and cut it randomly. Also peel the celery and carrot, but do not cut them. If you will not boil the broth for long but still want a rich flavor, you can roast the vegetables in the oven.
- Ginger: 200 g
- Celery root: 200 g
- Water: 3 l
2
Place ginger (leave a little for serving), celery, carrot, and leek in a pot, cover with a lid, bring to a boil and reduce the heat to minimum. It's best to cook the soup for 5 hours. However, you can do it differently: simmer for an hour and let the broth steep overnight. If using the second method, you can use slightly less water since it will hardly evaporate during cooking. Finally, strain the broth (at this stage it can be frozen).
- Ginger: 200 g
- Celery root: 200 g
- Green part of leek: 1 piece
3
Prepare the eggplants. Cut them into 1 cm slices, place on a baking sheet, salt them, and drizzle with vegetable oil. Optionally, you can add a clove of garlic pressed through a garlic press to the eggplants. Send the eggplants to a preheated oven at 180 degrees on convection mode for 15 minutes.
- Eggplants: 200 g
- Salt: to taste
- Vegetable oil: 20 ml
- Garlic: 1 clove
4
Prepare the eggs: take them out of the fridge in advance and let them warm to room temperature. Then drop them into boiling water, cook for exactly 6 minutes, transfer to cold water and peel. This timing results in a firm white and slightly runny yolk.
- Chicken egg: 3 pieces
5
Heat the broth to a boil and add soy sauce and rice vinegar.
- Soy sauce: 50 ml
- Rice vinegar: 20 ml
6
Slice the zucchini into 1 cm thick pieces. Finely chop the Chinese cabbage. Add zucchini, Chinese cabbage, frozen spinach (if using fresh, add it at the very end), and green beans to the broth and boil everything together for 3-4 minutes.
- Zucchini: 100 g
- Chinese cabbage: 100 g
- Frozen spinach: 100 g
- Green beans: 150 g
7
Pour the soup into bowls, add eggplant, sliced green onions, and remaining ginger cut into thin strips. Top with half an egg, sprinkle with chopped cilantro and any herbs to taste, and garnish with fried onions.
- Eggplants: 200 g
- Green onions: to taste
- Ginger: 200 g
- Chicken egg: 3 pieces
- Coriander: to taste
- Green: to taste
- Fried onions: to taste