FFXV: Veggie Medley Stew
@poeticboy16 asked me to make this and I have to say I am so glad he did because this was soooo good! Yes the ingredients may appear a bit involved as far as finding them goes but as long as you have an Asian grocery store of some kind near you, you should be able to get some of the less common ingredients (fresh oyster mushrooms, enokitake, and pea sprouts, at the very least). I also decided to make this recipe completely vegan by including coconut milk, but you can also use the same amount of goat’s milk to use as the “sheep’s” milk.
- 4 cups Vegetable Broth
- 1 can (12 - 14 oz.) Coconut Milk
- 1 White Onion
- 3 cloves Garlic, minced
- 2 tbsp. Olive Oil
- 2 medium - large Sweet Potatoes
- 3 bunches Baby Bok Choy or 1 large bunch Bok Choy
- 12 oz. Oyster Mushrooms
- 1 large bunch Enoki/Enokitake Mushrooms (depending on your market, may also be labeled as soup mushrooms or seafood mushrooms)
- 1 - 2 handfuls Pea Sprouts
- Salt and Pepper, to taste
- Paprika and (optional) Cayenne, to taste (I used at least ½ tsp. each)
Prep Time: ~15 min. | Total Cook Time: 30 - 40 min.
Makes: 6 - 8 servings
Step 1.) Prep your veggies: dice and mince the onion and garlic, respectively. Separate the bok choy between the whites and the greens (set the greens aside with the pea sprouts), making sure to cut into bite size pieces if necessary. Peel and cube the sweet potato (set aside with bok choy whites.) Rinse and cut away the root portion of the enokitake, and rinse and cut any tough stems on the oyster mushrooms.
Step 2.) Heat the olive oil in a soup pot and cook the garlic and onions until they begin to turn translucent. Add in the paprika and (optional) cayenne to coat the onions and garlic, and slowly whisk in the vegetable broth. Add in the sweet potato and bok choy whites and bring to a boil. Turn down to a simmer for 5 - 10 minutes (you don’t want your sweet potato to be too soft just yet!)
Step 3.) Add in the coconut milk and mushrooms and bring to a boil one more time before allowing to simmer for 5 minutes. Adjust the broth with salt and pepper (or paprika and cayenne), to taste. Add the pea sprouts and boy choy greens to wilt.
Step 4.) Serve immediately. Enjoy!
This was so yummy and satisfying! I’m honestly so used to soups with a thicker broth, I wasn’t sure I would like the texture of this, but I was delighted to be proved wrong!