This soup is called “Chanko Nabe” in Japan and is served tableside, as a hot pot. We served it straight from the stove, and it was wonderfully spicy and warming! Use any combination of vegetables you like in this soup.
- 3 Tbsp chili bean sauce (Toban Djan)
- 4 Tbsp Chinese chili oil
- 3 pitted dates
- 1 tsp golden raisins
- 2 Tbsp chicken style vegetarian broth mix
- 5 cloves garlic, whole
- 1 inch ginger root, peeled, thinly sliced
- 4 c water
- 2 star anise seed pods
- 1 tsp black peppercorns
- 5 dry Japanese chili peppers (Chili Japones)
- 3 small potatoes, coarsely chopped
- 6 dry shitaki mushrooms
- 1 medium carrot, sliced
- 1 small parsnip, sliced
- 4 c chopped cabbage
- 4 c chopped kale
- In a large, heavy pot, place the chili bean sauce, Chinese chili oil, dates, golden raisins, chicken style vegetarian broth mix, garlic, ginger root and water; stir well.
- In a small spice bag or sachet, place the star anise, peppercorns and dry Japanese chili peppers.; add to the pot. (You may place these directly in the soup, but you will have to fish them out when soup is done.)
- Bring to a simmer. Stir in the potatoes and shitaki mushrooms. Simmer 10 minutes.
- Add carrots and parsnips; continue to simmer 7 minutes more.
- Add kale and cabbage; simmer another 4 minutes.
- Remove the spice bag and any hard spices that escaped. Serve hot.