Qing’s Deep Dish Soup


8 cups
Chinese vegetables (bok choi, Chinese kale, bell peppers, winter melon)
2 cups
mushrooms (fresh shiitake or enoki)
medium shrimp (peeled)
1 pound
ground turkey or pork
scallions (trimmed and minced)
fresh ginger root (peeled and minced)
1⁄2 teaspoon
five spice powder
2 quarts
stock of choice
1 tablespoon
wheat free tamari
2 tablespoons
tomato sauce (or diced tomato)
sesame oil (for serving at table)
wheat free tamari (for serving at table)
chili oil (for serving at table)


Cut the greens into 1/2"-wide strips. Core and seed the peppers and cut into narrow strips about 1 1/2" long. Peel the melon and cut into bite-sized chunks. Clean the shiitake, remove the stems and cut the caps into 1/4"-wide strips. Trim the root ends of the enoki and cut into 3" lengths.

In a bowl, combine the ground turkey or pork, scallions, ginger root, egg, five spice powder and a pinch of salt. Combine the ingredients well and form into small meatballs. Bring the stock to a simmer and add the tamari and tomato sauce or diced tomato. Taste the stock and add salt if needed. Add the meatballs and simmer for 4 to 5 minutes until just done; do not overcook. Remove with a slotted spoon to a bowl. Cover and set aside.

Return the stock to a simmer. Just before serving, add the mushrooms, vegetables and shrimp. Bring back to a simmer and cook about 3 minutes. Add the hot meatballs. 
Serve in big, deep bowls. Pass the sesame oil, tamari and chili oil at the table.  (Recipe #663)

Dietary Preferences: